Recipe - Green Spaghetti Sauce

1 16 ounce bag frozen or fresh
Spinach
(or a combination
Frozen/fresh)
1 Clove garlic,
Crushed/minced
One half cup Plain soy milk/skim milk
x Salt

If using fresh spinach, wash and destem the leaves. Steam/microwave the
spinach until cooked. Place it in a blender with the garlic and milk. Whir
until you have a nice sauce consistency. Start with less milk if you like a
thicker sauce, add more, as needed. It depends on how much spinach "juice"
you use. Taste the sauce, and add salt, as desired.

Serve on top of spaghetti or other pasta

Makes 23 servings, with pasta

NOTES: This makes a bright green sauce...kinda weird to look at but very
good tasting. It's a real pretty presentation if you serve it over
spaghetti, half green, half tomato sauce.

It's especially good with Parmesan, if you are lactoveg. Use fat free, of
course, or a tiny bit of "the good stuff".

DO NOT use vanilla flavored soy milk. I tried it. Yuk.

Posted by Posted by Lauren Bednarcyk saslab@unx.sas.com to the Fatfree
Digest [Volume 11 Issue 8], Oct. 8, 1994. FATFREE Recipe collections
copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue
Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip