8-oz fettuccine pasta
2 cups mushrooms, sliced
1 tbsp butter
1 garlic clove, minced
1 cup light cream
6 cups baby spinach
1/4 cup grated Romano cheese
Cook pasta according to the package directions. Reserve 1/3 cup of the liquid; drain.
In a nonstick skillet, cook mushrooms in butter over medium heat until browned, around 6-8 minutes.
Add garlic and cream, bring to a boil. Cook until thick, about 2 minutes. Wilt in the spinach; stir in the fettuccine, reserved liquid and cheese.
Yield: 4 servings
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