Ingredients
2 tablespoons olive oil
2 tablespoons margarine
1/2 cup onion
2 garlic cloves
1/2 cup mushroom
1 1/2 tablespoons flour
3/4 cup chicken stock
1/4 cup half-and-half
1/4 cup parmesan cheese, grated
4 ounces pasta
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Put water onto boil for pasta. Salt water and cook according to package. Add spinach and peas to past for last four minutes of cooking time. Finely chop onion and mushrooms. Put garlic through a garlic press. Slice mushrooms. Heat olive oil and margarine in skillet over medium high heat. Add onion, mushrooms, and garlic. Saute until the onions and mushrooms are soft. Whisk in flour. Cook for another minute. Whisk in chicken stock until well blended. Then add half and half. Simmer until thickened. Whisk in Parmesan cheese. Salt and pepper to taste. Drain pasta, spinach, and peas and toss with sauce.
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King of mushrooms dried — risotto, ragu, cream sauces, broth
Electric pasta extruder — rigatoni, penne, fusilli with bronze dies
Pasta roller and cutter for fresh pasta, laminated doughs
Complete pasta kit — machine, drying rack, ravioli stamp, recipe book
Italian pasta organized by shape — which sauce belongs with which pasta