| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Margarine |
| 1 |
tb |
Flour |
| 1 |
c |
Milk or half and half |
| 1 |
ds |
Nutmeg and dash pepper |
| 1 1/2 |
tb |
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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