pasta florentine

Posted on June 24, 2011
An al dente rule to live by: never eat a meal while standing. Pour yourself a glass of wine. Make a table setting. Then prepare to cook a meal that inspires you to sit down and make the meal a lovely moment in your oh-so-busy life.

  • Prep Time :
    15 min
  • Cook Time :
    3 min
  • Ready Time :
    18 min
  • Servings :


  • 1 pkg Al Dente pasta, any cut, any flavor
  • 2 cloves garlic, minced
  • 2 Tbsp. Marsala wine (optional)
  • 1 onion, minced
  • 1/2 lb. mushrooms, sliced and sprinkled with 2 Tbsp. lemon juice
  • 2 Tbsp. butter
  • 2 Tbsp. olive oil
  • 1 cup half and half
  • 1/2 cup parmesan cheese
  • salt and pepper
  • 1 lb fresh spinach, clean and chopped


Melt butter and oil in a large skillet. Add the garlic, onion, and Marsala. Cook for 3 minutes; add mushrooms. Put in spinach, cover and let cook over low heat just until wilted. Add cream and bring mixture to a boil. Cook and drain pasta. Toss with spinach mixture. Season with salt and pepper. Serve with Parmesan.