Salami & Mushroom Spaghetti
|Spaghetti||8 Ounce (1 Package)|
|Boiling salted water||2 Cup (32 tbs)|
|Sliced italian dry salami||4 Ounce, cut in strips (1 Package)|
|Mushrooms||1⁄4 Pound, thinly sliced|
|Green onions||4 , thinly sliced (Including Tops)|
|Half and half||1⁄2 Cup (8 tbs) (Light Cream)|
|Parmesan cheese||1⁄2 Cup (8 tbs), grated|
Following package directions, cook spaghetti in a large kettle of boiling salted water until al dente; drain thoroughly.
Meanwhile, in a wide frying pan over medium-high heat, melt butter.
Add salami, mushrooms, and onions; cook, stirring frequently, until mushrooms are soft and liquid has evaporated.
Reduce heat to low, add half-and-half, and cook until mixture is heated through.
Add hot drained spaghetti and lightly toss with sauce; then add cheese.
Toss until spaghetti is evenly coated.