Orange Szechuan Linguine with Spinach and Marsala

Serving Size:  3-4


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


  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 Marsala Cream Sauce (11 oz.) 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.