| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
Pasta |
2 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 1 |
tb |
Fresh garlic; minced |
| 1/4 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/4 |
c |
Fresh basil; chopped |
| 2 |
tb |
Sun-dried tomatoes; packed in oil, chopped |
| 1/4 |
c |
Pine nuts |
| 1 |
c |
Fresh spinach; chopped |
| 6 |
oz |
Feta cheese; crumbled |
| 12 |
oz |
Angel hair pasta; cooked and drained |
| 1/4 |
c |
Grated parmesan cheese |
| 1 |
tb |
Fresh Italian parsley; chopped |
| 1 |
c |
Fresh tomatoes; diced |
| 1/4 |
c |
Red wine |
| 2 |
ts |
Sugar |
|
|
Black olives; mushrooms, optional |
INSTRUCTIONS
In medium sized pan heat olive oil and add garlic, salt and pepper, basil,
wine, sugar (you can also add black olives and/or mushrooms if desired),
sun-dried and fresh tomatoes. Cook over medium heat until fresh tomatoes
begin to wilt. Add spinach and pine nuts. Continue to cook until spinach
wilts. Remove from heat. Toss with pasta and feta cheese. Top with Parmesan
and parsley. Serves 4
Recipe by: Carol Mann
Posted to KitMailbox Digest by wsmann@juno.com (William S Mann) on Apr 20,
1998
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