Pasta pronto

Yield: 2 Servings

Measure Ingredient
½ cup Olive oil
1 tablespoon Fresh garlic; minced
¼ teaspoon Salt
1 dash Pepper
¼ cup Fresh basil; chopped
2 tablespoons Sun-dried tomatoes; packed in oil, chopped
¼ cup Pine nuts
1 cup Fresh spinach; chopped
6 ounces Feta cheese; crumbled
12 ounces Angel hair pasta; cooked and drained
¼ cup Grated parmesan cheese
1 tablespoon Fresh Italian parsley; chopped
1 cup Fresh tomatoes; diced
¼ cup Red wine
2 teaspoons Sugar
\N \N Black olives; mushrooms, optional

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@... (William S Mann) on Apr 20, 1998

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