Linguini with Spinach Cream Sauce
8 oz linguini
3 Tbsp butter
1 cup sliced mushrooms
1 Tbsp all-purpose flour
1/4 cup freshly grated parmesan cheese
1 1/2 cups half-n-half
1 (10oz) pkg frozen chopped spinach, thawed & drained
10 Roma tomatoes, quartered
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
Cook linguini. In skillet, melt butter & saute mushrooms about 2-3 minutes. Stir in flour until smooth and bubbly. Stir in remaining ingredients and heat thoroughly. Serve over linguini.
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