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Recipe submitted by vmh@intellicorp.com

Spaghetti

Ingredients (use vegan versions):

    6 oz of corn spaghetti (wheat free, I get them from the HFS). Cook.
    2-4 tablespoon minced Parsley
    2-3 tablespoon minced fresh Chives
    1 pkg of frozen leaf spinach
    salt (spinach generally requires you to use a bit more salt. I used quite a bit.)

Directions:

This seemed to simple, but I like it so much (as I am munching along):

Pile into plastic lunch container. Nuke for 5 minutes. Mix.  Nuke again for a minute or two, if spinach is not cooked enough.

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I would add some garlic and basil, but still good

Archived comment by: sedated

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