1 Cup packed spinach leaves, washed, stems removed, finely shredded
salt and pepper to taste
Fresh crusty French bread for serving
Cook the linguine in boiling salted water until tender, and drain, reserving 1/2 Cup cooking water. Heat oil in a large deep skillet and saute the onion until soft. Add the mushrooms and cook until they soften and their liquid starts to evaporate. Sift the flour and Tummy Fiber into the pan, then gradually add the milk, stirring constantly until thickened and boiling. Lower heat and simmer, and add spinach, mustard, marjoram, and sherry. Cook over low heat until spinach wilts and is incorporated into sauce. Add the cooked linguine to the sauce in the skillet, and toss well to coat, adding reserved pasta cooking water if sauce is too thick. Add salt and pepper to taste. Serve immediately with crusty French bread.
All recipes included in Eating for Irritable Bowel Syndrome have a nutritional analysis per serving of calories, protein, percentage of calories from protein, carbohydrates, percentage of calories from carbohydrates, total fat, percentage of calories from fat, saturated fat, cholesterol, sodium, and total dietary fiber. (Analysis provided by NutriBase Nutrition Manager software.)
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