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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.


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Yield: 4 servings 

Ingredients:
˝lb Dried Rstd. Red Pepper Linguini
˝cup Frozen Sweet Peas
1lb Fresh Wild Mushrooms – cleaned and cut
down if large
12`oz Baby Spinach
20ea Cherry Tomatoes – cut in half
Salt and Pepper
Extra Virgin Olive Oil


Instructions:
1.Cook the pasta according to directions on the
package.
2.Heat a large sauté pan over medium heat and add
about 2 tablespoons of the oil to the pan. Place
the mushroom in the pan to sauté and caramelize,
about 5-7 minutes. Add the tomatoes, sweet peas
and spinach and toss a couple of times, then
adding the pasta when it is al-dente. Add another
2-3 tablespoons of oil at this point, season and
serve with asiago sprinkled on top.


 

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