Spinach pasta toss

Yield: 4 Servings

Measure Ingredient
8 ounces Uncooked fettuccini
⅓ cup Butter
¼ teaspoon Minced fresh garlic
2 cups Sliced fresh mushrooms
1 medium Onion; sliced into rings
1 pack (10 Oz) chopped frozen spinach thawed and well
⅛ teaspoon Salt
⅓ cup Grated Parmesan cheese

Cook fettuccini according to directions. Meanwhile in a 10 inch skillet, melt butter. Stir in garlic. Add mushrooms and onion. Cook over medium heat, stirring occasionally until soft (5 to 7 minutes). Stir in spinach and heat through 3 to 4 minutes. Drain fettuccine. Return fettuccine to saucepan; stir in spinach mixture. Remove to serving platter. Sprinkle with Parmesan cheese. Serves 4.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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