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Side Dish Recipe

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This recipe for Side Dish, by , is from Chef's of RodnReel Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Captian Randy Brownlee
Added: Monday, August 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 # fresh spinach Rough chopped
12 oz vermichelli or thin spagetti
1 jar sundried tomatoes drained
2 tbsp butter
1-2 whole cloves garlic
kosher salt

Directions:
Directions:
Rough chop fresh spinach, fine chop garlic, and jullieanne the sundried tomatoes. Cook pasta to desired tenderness. Place butter in favorite pot, I use a wok because of the volume you start with, to melt. Add spinach and wilt slightly. Add sundreid tomatoes and well drained pasta and toss. Top with the fresh chopped garlic and grated Reggiono Parmaseana. Serve hot

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This dish is what I serve with the "Trout Menuire" from Volume One of this book. You can also add sauteed shrimp or crawfish and make this a main dish!! It will make you " take back stuff you ain't stole yet"!!!! Good Eating and let's gofish!! Capt Randy Brownlee/GoFish Charters of Ms

 

 

 

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