Spinach and Mushrooms with Bow Tie Pasta

This recipe came from a Southern Living cookbook.  It is super delightful.  I have occasionally used Swiss chard in place of the spinach.

1 (8-oz pkg.) sliced fresh mushrooms
1 T. lemon juice
2 T. butter
3 cloves garlic, crushed
1 c. whipping cream
½ t. salt
¾ t. freshly ground pepper
8 oz. bow tie pasta, uncooked
4 c. fresh spinach, torn
¼ c. freshly grated Parmesan cheese

Combine mushrooms and lemon juice, stirring to coat.

Melt butter in a large skillet over medium-high heat; add garlic, and cook, stirring constantly, 1-2 mins. or until tender. Add mushrooms; cook 5 minutes, stirring constantly.

Add whipping cream, and bring to a boil. Stir in salt and pepper; remove from heat.

Cook pasta according to pkg. directions, adding spinach during last min. of cooking time. Drain and toss gently with mushroom mixture.

Sprinkle with parmesan cheese, and serve immediately.

Yield:  2 main dish servings or 4 side dish servings.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s