Orange Szechuan Linguine with Spinach and Marsala

Serving Size: 3-4

Ingredients:

3/4 lb. Pappardelle’s Orange Szechuan 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 Marsala Cream Sauce

Instructions:

Carefully wash spinach leaves to remove all sand and remove stems. Spin or pat dry and shred into thinnest possible slivers.
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.
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 Marsala Cream Sauce (11 oz.) for "*" items in Step 2 and Step 3. This sauce contains mushrooms, so adding additional mushrooms is optional.)
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.