Name: Salsa Di Spinaci Con Uova
Ingredients: 120 ml Olive oil; 50 ml Lemon juice; 2 tb Capers; 250 g Spinach leaves, torn roughly; 6 Lettuce leaves, torn roughly; Salt & pepper; Fresh pasta of your choice; Sprigs continental parsley

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Vegan	Appetizers, Sauces, Pasta, Vegetables	4	Servings

INGREDIENTS

120	ml	Olive oil
50	ml	Lemon juice
2	tb	Capers
250	g	Spinach leaves, torn roughly
6		Lettuce leaves, torn roughly
		Salt & pepper
		Fresh pasta of your choice
		Sprigs continental parsley

INSTRUCTIONS

Combine oil, lemon juice, capers,     spinach & lettuce in a food
processor. Blend until smooth.  Season well with salt & pepper.
Cook the pasta until *al dente*.  Heat spinach puree slightly, being
careful not to overcook or burn.  Add to well drained pasta & combine.
Garnish with parsley.
Adapted from Sue Lloyd & Jacquie Keys, "A Passion for Pasta".  Posted
by Sherree Johansson.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip

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