Salsa Di Spinaci Con Uova
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 120 | ml |
olive oil
|
*
|
| 50 | ml |
lemon juice
|
*
|
| 2 | tablespoons |
capers
|
|
| 250 | grams |
spinach
torn roughly |
|
| 6 | each |
lettuce leaves
torn roughly |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
pasta
fresh |
*
|
| 1 | x |
parsley leaves
sprigs |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2E+2 | ml |
olive oil
|
*
|
| 5E+1 | ml |
lemon juice
|
*
|
| 3E+1 | ml |
capers
|
|
| 2.5E+2 | grams |
spinach
torn roughly |
|
| 6 | each |
lettuce leaves
torn roughly |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
pasta
fresh |
*
|
| 1 | x |
parsley leaves
sprigs |
*
|
Directions
Combine oil, lemon juice, capers, spinach and lettuce in a food processor.
Blend until smooth. Season well with salt and pepper.
Cook the pasta until al dente.
Heat spinach purée slightly, being careful not to overcook or burn.
Add to well drained pasta and combine.
Garnish with parsley.
