Spinach pasta toss
4 Servings
Ingredients
| Quantity | 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 |
Directions
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