12 oz. fettucini, spaghetti or other pasta
1 tsp. salt
2 tbsp. olive oil
1 clove garlic, minced
4 oz. fresh mushrooms, sliced
1 1/2 c. finely-shredded Romaine or Escarole lettuce or fresh spinach
3 to 4 tbsp. freshly-grated Parmesan or Romano cheese
Red pepper for garnish (optional)

Bring to a boil, 1 gallon water in large pot. Add salt. Add pasta in handfuls. Stir from bottom.

Boil over high heat 6 to 10 minutes until pasta is tender to the bite but not soft.

Meanwhile, heat oil in large saucepan. Add garlic and mushrooms. Cook until lightly browned.

Add greens. Stir well. Cover. Simmer 5 to 8 minutes.

Drain pasta. Turn into large shallow bowl or deep platter.

Add sauce and toss well. Add cheese and toss again. Garnish with red pepper strips, if desired.

Serve hot with more cheese, if wished. Makes 4 servings.

Good served with grilled chicken, turkey breast, pork or beef.

Tips: The strands of fresh greens with pasta provide a healthful accompaniment to fresh meat.