Cook spinach in boiling water until tender.. Drain well and set aside.

Mix slice mushrooms with Lemon juice.

Melt butter in skillet, add garlic and marsala, cook for 3 minutes and add mushrooms.. Cook another 5 minutes, then add cream and bring mixture to a boil.. Add salt and pepper.. Remove from heat.

Cook the Fettuccine until done. Drain and return to pot in which it was cooked. Add first the cooked spinach and then add mushroom mixture to the pasta.. Serve and top with parnesan cheese.