| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 2 | T | Margarine |
| 1 | T | Flour |
| 1 | c | Milk or half and half |
| 1 | ds | Nutmeg and dash pepper |
| 1 1/2 | T | Sweet mustard, lemon and |
| honey mustard | ||
| Juice and rind from one | ||
| lemon | ||
| 1 | Garlic clove, crushed | |
| 2/3 | c | Toasted sliced almonds |
| 2 | c | Fresh spinach, steamed |
| chopped | ||
| 1 | lb | Mostaciolli pasta |
INSTRUCTIONS
~Star Tribune, July 21, 1993 Melt margarine over medium heat in saucepan. Whisk in flour. Slowly whisk in milk or cream. Add spices, mustard, lemon rind and garlic. Simmer cream sauce until thickened (15 or more minutes). Cook pasta per directions. Drain and toss with lemon juice. Add almonds, spinach and cream sauce. Toss. Posted to rec.food.recipes by christi@meaddata.com (Christi Wilson) on 1995b, .
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Nutrition (calculated from recipe ingredients)
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Calories: 1014
Calories From Fat: 664
Total Fat: 77.9g
Cholesterol: 19.5mg
Sodium: 1096.3mg
Potassium: 1910.8mg
Carbohydrates: 64.6g
Fiber: 23.7g
Sugar: 19.5g
Protein: 39g