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8 ounces mushrooms, sliced
3 medium garlic cloves, minced
1/2 teaspoon dried rosemary, crumbled
Freshly ground pepper
1/2 cup whipping cream
Salt
4 ounces dried linguine
2 ounces mozzarella cheese, cut Into small cubes
Chopped fresh parsleyMelt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes.Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt.Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve.Yield: 2 servings
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