Pasta verde
6 Servings
Ingredients
| Quantity | 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 | 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 |
Directions
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.
MRS. JAMES P. BAKER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .