Mushrooms Florentine

Ingredients

• 10 ounces penne rigatoni, mostaccioli or similar pasta, preferably ridged cooked, rinsed and drained

• Nonstick cooking spray

• ¾ lb. large, fresh mushrooms sliced

• 1 medium onion, chopped

• 1 small clove garlic, minced

• ¼ cup chicken broth

• 2 tsp. margarine

• 2 Tbs. white flour

• 2¼ cups 1% milk

• ¼ cup dry sherry (can substitute broth)

• 2 tsp. lemon juice

• 1 tsp. dried basil

• 1 tsp. dried thyme

• ½ tsp. dry mustard

• ¼ tsp. salt

• ¼ tsp. white pepper

• 10 oz frozen chopped spinach thawed and drained

• ½ cup grated Parmesan cheese

Preparation

Coat skillet with spray.  Cook mushrooms, onion, garlic, broth and margarine until onions are tender (6-7 minutes).  Add flour to make paste.  Gradually add 1 and ¾ cups milk, stirring constantly to maintain smoothness.  Simmer 4-5 minutes, stirring till thickened.  Stir in remaining ingredients except cheese.  Cook 3-4 minutes.  Pour over pasta and coat well.  Serves 5 at 387 calories per serving.  8 grams fat (19%).