Title: Linguine with Mushroom and Garlic Cream Sauce
Categories: Italian Pasta
Yield: 2 Servings
| 3 | tb | Butter |
| 8 | oz | Mushrooms, sliced |
| 3 | md | Garlic cloves, minced |
| 1/2 | ts | Dried rosemary, crumbled |
| | | Freshly ground pepper |
| 1/2 | c | Whipping cream |
| | | Salt |
| 4 | oz | Dried linguine |
| 2 | oz | Bel Paese cheese, cut |
| | | Into small cubes |
| | | Chopped fresh parsley |
Melt butter in heavy large skillet over medium-low heat. Add mushrooms,
garlic, rosemary and generous amount of pepper. Cook until mushrooms exude
their juices, stirring occasionally, about 5 minutes. Add cream and simmer
until sauce thickens slightly, about 3 minutes. Season with salt.
Meanwhile, cook pasta in large pot of boiling salted water. Drain well.
Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with
parsley and serve.