Angel Hair pasta with Lemon Butter

Lemon Butter:
Juice of 1 lemon
1 ts Grated lemon rind
4 tb Butter; softened

1 lb Angel Hair, cooked al dente
¼ c EVO oil
8 oz Mushrooms, sliced
4 ts Garlic, chopped
2 c Fresh spinach leaves
8 ts Pine nuts
2 ts Salt
2 ts Pepper
4 ts Bread crumbs
Lemon slices and
Chopped parsley for garnish

Prepare lemon butter by whipping together the lemon juice and rind and softened butter. Chill. Cook the Angel Hair until just tender. Set aside. Cook the EVO oil in a large skillet over medium heat. Add the mushrooms and fry briefly. Add the garlic. Add the spinach and pine nuts and stir, then add the prepared lemon butter, salt and pepper. Bring to a simmer, cooking is done, about 2 minutes. Pour the mixture over the Angel Hair. Sprinkle with bread crumbs, then garnish with lemon wheels and chopped parsley and serve immediately.