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Green Spaghetti Sauce

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: GREEN SPAGHETTI SAUCE
 Categories: Digest, Oct.
      Yield: 2 Servings
 
      1    16 oz bag frozen or fresh
           Spinach
           (or a combination
           Frozen/fresh)
      1    Clove garlic,
           Crushed/minced
    1/2 c  Plain soy milk/skim milk
        x  Salt
 
  If using fresh spinach, wash and de-stem 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 2-3 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 lacto-veg. 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  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.
 
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