4 cups shredded spinach leaves
1/2 pound mushrooms
Juice of 1 lemon
4 tablespoons butter
1 chopped clove garlic
2 tablespoons Marsala
1 cup heavy cream
l/2 pound spaghetti
4 tablespoons grated Parmesan cheese
Cook spinach in boiling salted water until tender. Drain well, and set aside.Slice mushrooms thinly, add lemon juice and mix well. Melt butter in a skilletand add the garlic and Marsala. Cook for 3 minutes. Add sliced mushrooms.Cook an additional 5 minutes. Add cream, and bring to a boil. Add some salt,then pepper liberally. Remove from heat. Cook spaghetti al dente. Drainand return to the pan. Add spinach and mushroom mixture to pasta. Top withParmesan cheese.