| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Pasta, Ethnic |
2 |
Servings |
INGREDIENTS
| 200 |
g |
Penne |
| 1/4 |
c |
White wine |
| 15 |
g |
Butter |
| 3 |
|
Spinach leaves |
| 1/2 |
|
Onion |
| 1/4 |
c |
Grated parmesan cheese |
| 1/4 |
ts |
Ground nutmeg |
| 1/4 |
c |
Grated cheddar cheese |
| 125 |
g |
Broccoli florets |
INSTRUCTIONS
Preparation: chop the onion and shred the spinach leaves.
Alternative to wine: white grape juice works just as well.
1. Cook the pasta in a large quantity of boiling water until just tender.
Drain and place in a greased, shallow, ovenproof dish and keep warm.
2. Melt the butter in a large pan. Add the onion and cook over a low heat
for 3-4 minutes.
3. Add the nutmeg, broccoli and spinach. Pour over the wine or grape juice.
4. Cover and cook over a low heat for 5 minutes.
5. Spoon the vegetable mixture over the pasta. Top with the cheeses and
bake at 180C for 5 minutes, or until the cheese has melted and browned.
Serve immediately.
Recipe courtesy of: Kaz Glover, 04 Feb 93 19:44:35
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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