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 to 2 minutes. Add mushroom mixture and cook. stirring constantly, 5 minutes. Add cream; bring to a boil. Stir in salt and pepper; remove from heat. Cook pasta according to package directions, adding spinach during last minute of cooking time. Drain and toss gently with mushroom mixture. Let sit a few minutes to absorb the cream if necessary. Sprinkle with Parmesan cheese, and serve immediately. Yield: 2 main-dish servings or 4 side dish servings. Shared and formatted by Dianne Larson Ward. email@example.com Recipe by: A womans magazine c. 1995 Posted to MC-Recipe Digest V1 #576 by Dianne Larson Ward
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|Serving Size: 1 Serving (370g)|
|Recipe Makes: 2|
|Calories from Fat: 347 (49%)|
|Amt Per Serving||% DV|
|Total Fat 38.5g||51 %|
|Saturated Fat 16g||80 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 153mg||47 %|
|Sodium 200mg||7 %|
|Potassium 1143.5mg||30 %|
|Total Carbohydrate 73.6g||22 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 70.9g|
|Protein 21g||30 %|
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Calories per serving: 714
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