Title: Linguine with mushroom & garlic cream sauce
 Categories: Italian, Pasta
      Yield: 2 Servings
 
      3 tb Butter
      8 oz Mushrooms, sliced
      3 md Garlic cloves, minced
    1/2 ts Dried rosemary, crumbled
           Freshly ground pepper
    1/2 c  Whipping cream
           Salt
      4 oz Dried linguine
      2 oz Bel Paese cheese, cut
           Into small cubes
           Chopped fresh parsley
 
  Melt 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.