Ingredients
2 pkg. fresh linquine cooked and drained according to package directions (or 8-10 oz dry)
1/4 cup butter or margarine
3-4 cloves of garlic - finely minced
8 oz mushrooms, cleaned and thickly sliced
4 or 5 coarsely chopped, seeded Roma tomatoes
6 oz (1/2 can) chicken broth
1 12oz. can Italian stewed tomatoes, broken up
1/2 c. olive oil
salt and pepper
1 large bunch cleaned and dried spinach
Fresh grated Parmesan cheese
Preparation
In a 9" skillet saute’ garlic and mushrooms in butter - 5 min. Add salt and pepper to taste.
Add remaining ingredients except spinach and pasta. Cover, reduce heat and simmer 25 min. Add spinach, cover and steam 2-3 minutes.
Serve immediately over pasta. Sprinkle generously with Parmesan cheese.
