Recipe Sheet

1 1/2 cups whipping cream

1/2 teaspoon nutmeg — freshly grated

8 oz “Bella” sun-dried tomatoes in oil

4 cups pasta — *

1 egg yolk

3/4 cup parmesan cheese — freshly grated

* hot cooked pasta, such as fresh egg noodles, fettucini, tagliarini, or hot or cold tortellini, ravioli or gnocchi.

Melt butter with cream, tomatoes, and the 1/2 teaspoon nutmeg in a wide frying pan. Stir in the cooked pasta and bring quickly to boiling; stir gently from time to time. Let boil rapidly 1 to 2 minutes, then blend a little of the hot sauce with the egg yolk. Remove pan from heat and stir in egg yolk mixture and the 3/4 cup Parmesan cheese, blending thoroughly. Serve at once, offering additional nutmeg and Parmesan cheese.

1 1/2 c Fresh spinach, packed

1/4 c Water or chicken stock

3 tb Olive oil

2 tb Pine nuts

3 tb Parmensan cheese

1 1/2 ts Crushed garlic

Pepper

1. Cook pasta in boiling water according to package instructions or

firm to the bite. Drain and place in serving bowl.

2. Meanwhile, in food processor, puree spinach, water, oil,

nuts,cheese, garlic, and pepper until smooth.

Pour over pasta.

tip: Refrigeraate sauce up to 3 days ahead or freeze for up to 6 weeks.

3 md Garlic cloves, chopped fine

4 c Packed raw spinach leaves,

-stemmed and washed, cut -into 1/2-inch wide strips

2 c Reduced chicken broth -(boil 4 cups down to 2)

1 oz Grated parmesan cheese

Freshly ground black pepper Cooked spaghetti or linguine In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

3 md Garlic cloves, chopped fine

4 c Packed raw spinach leaves,

-stemmed and washed, cut -into 1/2-inch wide strips 2 c Reduced chicken broth

-(boil 4 cups down to 2) 1 oz Grated parmesan cheese

Freshly ground black pepper

Cooked spaghetti or linguine

In a large skillet, heat the olive oil with the garlic over moderate heat. When the garlic sizzles, add the spinach and saute just until it wilts, about 30 seconds. Add the broth. As soon as it reaches a simmer, pour the sauce over cooked pasta. Garnish wit Parmesan and season to taste with black pepper.

1 Box Frozen Spinach

2 C Tomatoes — chopped, or fresh tomatoes

1 Container Fatfree Cream Cheese — most of it not all

Black Pepper Assorted Herbs

Boil the pasta, drain and reserve Meanwhile, microwave the frozen spinach until it’s thawed Drain the spinach and add it and the cream cheese to a large pot Stir until the two blend and the cream cheese melts Add the chopped tomatoes, heat and stir until you blend the sauce Pour the sauce over the pasta, mix it all together, add pepper and herbs. Serve.