| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | lb | Spaghetti, cooked and drained |
| 10 | oz | Fresh or frozen spinach or broccoli |
| 1/4 | c | Broth (your choice) |
| 1/2 | c | Grated Parmesan cheese |
| 1/2 | c | Milk, cream, or plain yogurt |
| 4 | tb | Butter |
INSTRUCTIONS
Steam the fresh spinach until just wilted, or the frozen until warm. Put spinach and it's liquid into the blender. Add warm broth and liquify. Stir cheese and milk into the puree. Toss spaghetti with butter, then with green sauce. Many children who don't like spinach will eat Green Spaghetti. It is a bright, pretty green. If you cook the spinach while the spaghetti is cooking, this is about as fast as the commercial brands of macaroni and cheese--and far better! (taken from La Leche League's Cookbook "Whole Foods for the Whole Family" and the recipe is credited to Nadine Bowlus in Jackson, Misssissippi) Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Lorien Carrillo" <carrillo@community.net> on Apr 26, 1997
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