Spinach Pasta Toss
Serves: 4
8 oz. uncooked fettuccini
1/3 c. butter
1/4 tsp. minced fresh garlic
2 c. sliced fresh mushrooms
1 med. onion, sliced into rings
10 oz. pkg. chopped frozen spinach,
thawed and well drained
1/8 tsp. salt
1/3 c. grated Parmesan cheese
Cook fettuccini according to directions. Meanwhile in a 10 inch skillet, melt butter. Stir in garlic. Add mushrooms and onion. Cook over medium heat, stirring occasionally until soft (5 to 7 minutes). Stir in spinach and heat through 3 to 4 minutes. Drain fettucine. Return fettucine to saucepan; stir in spinach mixture. Remove to serving platter. Sprinkle with Parmesan cheese.
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