Cranberry Linguine Florentine

Cranberry Linguine Florentine

Cranberry Linguine Florentine
  • Prep Time

    15 minutes
  • Cooking Time

    40 minutes
  • Serving Size

    4 servings


  • Mixed dried mushrooms1/4 ounce
  • Butter3 tablespoons
  • Olive oil2 tablespoons
  • Large button mushrooms8
  • Large shallots2
  • Beef boullion cube1
  • Half and half1 cup
  • Fresh spinach10 ounces
  • Lemon juice1 teaspoon
  • Dash nutmeg
  • Craisins® Original Dried Cranberries1/2 cup
  • Pine nuts1/4 cup
  • Linguine8 ounces
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


Place dried mushrooms in a small bowl. Cover with 1/3 cup boiling water; let stand 20 minutes to soften. Pour through a strainer lined with a damp paper towel; reserve liquid. Cut mushrooms into thin strips; set aside. Melt 2 tablespoons butter with oil in a large skillet over medium-high heat. Add all mushrooms and shallots. Cook until shallots are tender, stirring frequently. Add beef broth and reserved mushroom liquid. Cook until liquid is reduced by half, stirring frequently. Add half and half; bring to a boil. Cook for 10 minutes or until liquid is reduced to a thick sauce consistency, stirring occasionally. Melt remaining 1 tablespoon butter in a large skillet over high heat. Add spinach and cook until wilted and liquid evaporates. Add sauce, lemon juice and nutmeg; stir gently to coat spinach. Add dried cranberries and pine nuts; heat through. Serve over linguine. Makes 4 servings. Per Serving: Cal. 508, Total Fat 29grams, Sat. Fat 12grams, Protein 13grams, Carb 53grams, Chol. 47mg, Dietary Fiber 5grams, Sugar 13grams, Vit. A 631RE, Folate 153Ug, Vit. E 3mg, Vit. C 22mg, Sodium 451mg, Pot. 762mg, Iron 5mg, Calcium 156mg, Zinc 1mg