Pasta Verde
By: Anonymous
Published: Sunday, December 20, 2009 - 2:31am

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

1 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.  2 Sprinkle with remaining olives & Parmesan cheese. 


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