|Quick, easy, elegant.|
Many Italian dishes are vegetarian, although we don't give them that label. Eggplant Parmesan, Pasta Puttanesca, Pasta e Ceci, and Pasta Primavera are examples of common Italian recipes that do not include meat. My father recently gave me an old pasta cookbook he found at the Mt. Dora library book sale. It is wonderful. Here is my first installment from this gem of a cookbook. Enjoy!
Pasta with Spinach, Mushrooms and Cream
8-10 oz fresh spinach, washed and cleaned
1/2 c water
1/2 lb fresh portabella or white mushrooms
juice of 1 lemons
3 Tbs butter
1 clove garlic, minced
2 Tbs marsala wine
1/ cup heavy cream
freshly ground plack pepper
1/2 lb bowtie pasta (or other shape if you prefer)
4Tbs freshly grated Parmesan cheese
- In a deep skillet or large saucepan, bring water to a boil. Add spinach. Cover and steam for about 3 minutes, stirring occasionally until just wilted. Do not overcook. Drain well and set aside.
- Wipe mushrooms with damp paper towel, trim stem ends and slice thinly. Add lemon juice and mix well.
- Melt butter in skillet and add garlic and marsala. Coll for 3 minutes, then add mushrooms. Cook 5 more minutes, then add cream, stirring often. Bring mixture to a boil, add some salt and pepper liberally. Remove from heat.
- Cook pasta al dente according to package directions. Drain well and return to cooking pot. Add spinach, then mushroom and cream mixture. Put in individual plates, top with Parmesan.