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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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