1/2 cup Olive oil
1 tbsp Fresh garlic, minced
1/4 tsp Salt
1 dash Pepper
1/4 cup Fresh basil, chopped
2 tbsp Sun-dried tomatoes, packed in oil, chopped
1/4 cup Pine nuts
1 cup Fresh spinach, chopped
6 oz Feta cheese, crumbled
12 oz Angel hair pasta, cooked and drained
1/4 cup Grated parmesan cheese
1 tbsp Fresh Italian parsley, chopped
1 cup Fresh tomatoes, diced
1/4 cup Red wine
2 tsp Sugar
Black olives, mushrooms, optional
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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@juno.com (William S Mann) on Apr 20, 1998
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