Pasta verde

Yield: 6 Servings

Measure Ingredient
6 ounces Medium egg noodles
1½ quart Boiling water
1 tablespoon Vegetable oil
1 medium Onion; chopped
1 pounds Fresh spinach; washed, trimmed & chopped
1 cup Sour cream
1 \N Clove (large) garlic; minced
1½ teaspoon Basil; crumbled
1½ teaspoon Oregano; crumbled
1 cup Pitted ripe olives; cut in wedges
1 cup Grated Monterey Jack cheese
1 cup Grated Parmesan cheese

Drop noodles into boiling water & return to boil. Reduce heat & simmer 7 minutes. Drain. While noodles cook, heat oil in skillet. Add onion & spinach & cook over medium-high heat for 4-5 minutes, or until onion is cooked & spinach is wilted. Stir in sour cream, basil, oregano, garlic & all but ¼ cup olives. Drain noodles & return to kettle. Add Monterey Jack cheese & half the Parmesan cheese. Heat, stirring, until melted. Stir in spinach mixture. Heat gently, but do not boil. Turn into serving dish.

Sprinkle with remaining olives & Parmesan cheese.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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