| Spinach Pasta Toss
8 ounces of uncooked fettuccini
1/3 cup of butter
1/4 teaspoon of minced fresh garlic
2 cups of sliced fresh mushrooms
1 medium onion, sliced into rings
10 ounce package of chopped frozen spinach, thawed and well drained
1/8 teaspoon of salt
1/3 cup of grated Parmesan cheese |
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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 fettuccine. Return fettuccine to saucepan; stir in spinach mixture. Remove to serving platter. Sprinkle with Parmesan cheese. Serves 4. |
