Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Pasta 1 pt Light cream
10 oz Frozen peas (or fresh ones) 1/2 c Butter
10 oz Fresh spinach 1 Eggplant
1 Large onion 4 oz Parmesan
2 c Sliced mushrooms

While the pasta cooks, cut the eggplant into 1 or 2" pieces and fry in
olive oil. Drain the oil and transfer the eggplant to paper towels.
Saute the onion (use a little of the olive oil but butter is good
too) till translucent, then the mushrooms and the spinach until the
spinach is all wilted. Melt the butter in the cream. Drain the pasta,
toss in a bowl with the vegetables and cream Add the parmesan last
and toss again. You can reheat it in the oven just before serving if
you prepared it ahead of time. From: Marianne Riolo-Minahan
Posted from the Echo's Library 02/13/95 by Frank Skelly
Submitted By FRANK SKELLY On 02-14-95

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