Recipe - Pasta Verde

6 ounce Medium egg noodles
1 One half qt Boiling water
1 tablespoon Vegetable oil
1 md Onion; chopped
1 pound Fresh spinach; washed,
trimmed & chopped
1 cup Sour cream
1 Clove (large) garlic; minced
1 One half teaspoon Basil; crumbled
1 One half teaspoon Oregano; crumbled
1 cup Pitted ripe olives; cut
in wedges
1 cup Grated Monterey Jack cheese
1 cup Grated Parmesan cheese

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 mediumhigh heat for 45 minutes, or until onion is
cooked & spinach is wilted. Stir in sour cream, basil, oregano, garlic &
all but One fourth cup olives. Drain noodles & return to kettle. Add Monterey Jack
cheese & half the Parmesan cheese. Heat, stirring, until melted. Stir in
spinach mixture. Heat gently, but do not boil. Turn into serving dish.
Sprinkle with remaining olives & Parmesan cheese.

MRS. JAMES P. BAKER

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.