Pasta Verde

Photo: flickr user Brocco Lee

Ingredients

6 ounces Medium egg noodles

1 1/2 quarts Boiling water

1 tablespoon Vegetable oil

1 medium Onion, chopped

1 pound Fresh spinach, washed, trimmed & chopped

1 cup Sour cream

1 Clove (large) garlic, minced

1 1/2 teaspoons Basil, crumbled

1 1/2 teaspoons Oregano, crumbled

1 cup Pitted ripe olives, cut in wedges

1 cup Grated Monterey Jack cheese

1 cup Grated Parmesan cheese

Preparation

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 1/4 cup olives. Drain noodles & return to kettle. Add Monterey Jack cheese & half the Parmesan cheese. Heat, stirring, until melted.

Sprinkle with remaining olives & Parmesan cheese.