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Orange Szechuan Linguine with Spinach and Marsala

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Serving Size: 
4
Ingredients: 
  • 3/4 lb. Pappardelle’s Orange Szechaun Linguine
  • 4 cups fresh spinach leaves
  • 1/2 lb. fresh mushrooms
  • Juice of 1 lemon*
  • 4 tablespoons butter*
  • 1 clove garlic, finely chopped*
  • 2 tablespoons Marsala wine*
  • 1 cup heavy cream*
  • Salt and freshly ground black pepper
  • 4 tablespoons freshly grated Parmesan cheese

*Or use Pappardelle's (11 oz.) Marsala Cream Sauce

Instructions: 
  1. Carefully wash spinach leaves to remove all sand and remove stems. Spin or pat dry and shred into thinnest possible slivers.
  2. Wipe off mushrooms with a towel and cut off stem ends (reserve stems for stock). Slice mushrooms thinly into a small bowl. Mix lemon juice and mushrooms, tossing well.
  3. In a skillet, melt butter. Add garlic and Marsala; cook for 3 minutes. Add mushrooms and cook for 5 minutes, and add cream. Bring to boil, add salt and pepper and remove from heat. (-Or- *Use Pappardelle's (11 oz.) Marsala Cream Sauce for "*" items in Step 2 and Step 3. This sauce contains mushrooms, so adding additional mushrooms is optional.)
  4. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain thoroughly and return to pot. Add sauce and toss lightly. Add spinach and toss lightly. Serve with freshly grated Parmesan cheese.

From This Recipe

$6.99 | 11 oz. container
-+
$6.40 | 1 lb. package
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