Pasta with Tarragon Mushroom Cream Sauce

Put a pot of water on to boil for pasta as you start the sauce. (We like Fettuccine with this dish.)

In a large skillet on medium heat, add 2 Tablespoons Extra Virgin olive oil. When it is warmed, add

• 1 pound of mushrooms, sliced thin, and sauté until their liquid comes out
• then add 6 minced garlic cloves
• 1 Tablespoon tarragon, finely crumbled
• a pinch of nutmeg
• ½ teaspoon salt

Stir frequently, and when most of the liquid has evaporated, sprinkle 1 Tablespoon flour over the mix, stir to coat evenly, and add a 12 ounce can of fat free evaporated milk. Reduce the heat to low. Add 1½-2 cups chopped raw green vegetables of your choice. (We have liked this sauce with aspargus spears cut to 1½-2" lengths, and with chopped broccoli florets.)

If the water is boiling, start cooking the pasta al dente.

Continue to stir the sauce frequently, until it thickens. Serve over the pasta, with freshly grated Romano or Parmesan cheese at the table.