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Pasta Thursday

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LINGUINE WITH MUSHROOM AND GARLIC CREAM SAUCE

 

 

3TB.- BUTTER

8 OZS. -MUSHROOMS- SLICED

3 CLOVES - GARLIC- MINCED

1/2TS.- DRIED ROSEMARY

1/2 CUP- WHIPPING CREAM

40ZS. - DRIED LINGUINE

2OZS. - BEL PAESE CHEESE - CUT INTO SMALL CUBES

SALT AND PEPPER TO TASTE

CHOPPED PARSLEY

 

 

MELT BUTTER IN HEAVY LARGE SKILLET,OVER MED. - LOW HEAT. ADD MUSHROOMS

GARLIC AND ROSEMARY. COOK UNTIL MUSHROOMS ARE TENDER ABOUT 5 MINUTES.

ADD REMAINING INGREDIENTS AND BRING TO A BOIL OVER LOW HEAT UNTIL THICKENED

AND CHEESE HAS MELTED. COOK PASTA AS DIRECTED ON THE PACKAGE,DRAIN AND

POUR SAUCE OVER IT AND GARNISH WITH PARSLEY.

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