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.