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Orange Pasta With Spinach Slivers Mushrooms And Cream

Italian.Chef's picture
Ingredients
  Fresh spinach leaves 4 Cup (64 tbs)
  Fresh mushrooms 1⁄2 Pound
  Lemon 1 , juiced
  Butter 4 Tablespoon
  Garlic 1 Clove (5 gm), chopped
  Garlic 1 Clove (5 gm), chopped fine
  Marsala wine 2 Tablespoon
  Heavy cream 1 Cup (16 tbs)
  Salt To Taste
  Freshly ground black pepper To Taste
  Orange pasta 3⁄4 Pound
  Freshly grated parmesan cheese 4 1⁄4 Tablespoon
Directions

1. Care fully wash the spinach leaves to remove all sand. Also remove stems. Spin dry or wipe the leaves dry and shred into thinnest possible slivers. (This is best done by hand with a good knife.) Set aside.
2. Wipe the mushrooms with kitchen toweling and cut off the stem ends. (Reserve stem ends for stock.) Slice the mushrooms thinly and, in a small bowl, mix the lemon and the mushrooms, tossing them well.
3. In a skillet, melt the butter and add the garlic and marsala. Cook for 3 minutes, then add the mushrooms. Cook for 5 minutes and then add the cream. Bring to a boil; add some salt and pepper liberally. Remove from the heat.
4. Cook the pasta until al dente (remember it cooks fast). Drain thoroughly and return it to the pot in which it cooked. Add the sauce to the pasta and toss lightly. Add the fresh spinach pieces, toss lightly, again.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Pasta

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