Tagliatelle with Spinach and Mushrooms
For 1/2 lb. pasta
Chop 4 cups spinach coarsely, set aside.
1/2 lb. mushrooms - any kind (white, crimini & porcini) - Slice
thinly.  Add juice of one lemon and mix well.

Melt 4 tbsp. butter in large skillet.  Add 1 clove minced garlic
& 2 tbsp marsala (or cooking sherry).  Cook for 3 minutes and
then add mushroom.  Cook an additional 5 minutes.  Add 1 cup
cream and bring mixture to a boil.  Add 1/2 tsp. salt and lots of
pepper.  Remove from heat.

Cook tagliatelle and drain.  Put back in pot.  Add spinach and
stir well.  Add mushroom sauce.  Serve with parmesean cheese. 

1 lb. pasta serves 5 (double sauce).