Spinach Mushrooms And Cream With Spaghetti
|Shredded spinach leaves||4 Cup (64 tbs) (Fresh)|
|Fresh mushrooms||1⁄2 Pound|
|Lemon||1 , juiced|
|Garlic||1 Clove (5 gm), finely chopped|
|Heavy cream||1 Cup (16 tbs)|
|Freshly ground black pepper||To Taste|
|Grated parmesan cheese||4 Tablespoon (Heaping)|
1. Cook the spinach in boiling, salted water until it is tender. Drain well, and set aside.
2. Wipe the mushrooms with damp kitchen toweling and cut off stem ends. Slice thin, add lemon juice, and mix well.
3. Melt the butter in a skillet, and add the garlic and marsala. Cook for 3 minutes, then add the mushrooms. Cook an additional 5 minutes, then add the cream and bring the mixture to a boil. Add some salt, then pepper liberally. Remove from heat.
4. Cook the spaghetti (or other pasta) until al dente. Drain and return it to the pot in which it was cooked. Add first the cooked spinach and then the mushroom mixture to the pasta. Put the sauced spaghetti in individual serving plates, and top each with parmesan cheese.