Guest guest Posted February 2, 2000 Report Share Posted February 2, 2000 SPINACH AND PENNE WITH FETA CHEESE 8OZS.- PENNE PASTA ( COOKED ACCORDING TO PACKAGE ) 2 TB. - GARLIC- MINCED 2 TB. - CHOPPED BASIL 24- PITTED KALAMATA OLIVES- OPTIONAL 2 TB. - BUTTER 1 - 10 OZ. BAG SPINACH ( 5 CUPS ) WASHED AND TRIMMED 2 OZ. - FETA CHEESE - CRUMBLED MELT BUTTER IN SKILLET, ADD GARLIC. BRING BUTTER AND GARLIC TO A SIZZLE. ADD SPINACH AND BASIL. COOK OVER MEDIUM HEAT UNTIL SPINACH IS SLIGHTLY WILTED. REMOVE FROM HEAT. TO SERVE , PLACE PASTA ON SERVING PLATTER, TOP WITH SPINACH. SPRINKLE WITH FETA CHEESE AND OLIVES. GARNISH WITH RED ONION STRIPS IF DESIRED. FROZEN CHOPPED SPINACH MAYBE USED. DEFROST AND DRAIN WELL BEFORE COOKING . Quote Link to comment Share on other sites More sharing options...
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