| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Pasta | 4 | Servings | |
INGREDIENTS
| 1 | lb | Spinach |
| 9 | oz | Pasta |
| 4 | Eggs | |
| Tamari | ||
| Salt pepper | ||
| Butter | ||
| 3 | oz | Gruyere cheese, I think I |
| use cheddar |
INSTRUCTIONS
From: Diane Inkel <nc501121@NCCVAX.WVNET.EDU> Date: Thu, 1 Aug 1996 16:11:19 -0500 Cook pasta and drain and put in an ovenproof dish. Meanwhile, blanch the spinach for a few minutes in boiling water, drain and chop finely, season with tamari, salt and pepper. Blend in a knob of butter and add the beaten eggs. Pour over the pasta and sprinkle with grated cheese. Bake in med oven for 10 min. (Maybe that was parmesan I used) EAT-L Digest 31 July 96 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 607
Calories From Fat: 304
Total Fat: 34.5g
Cholesterol: 261.9mg
Sodium: 531.8mg
Potassium: 535.5mg
Carbohydrates: 53.6g
Fiber: 5.7g
Sugar: <1g
Protein: 22.7g