| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Spinach contains carotene, vitamin C, calcium, and phosphorus and is higher in protein than most vegetables.

2 tablespoons olive oil

1 small onion, chopped

3 large cloves of garlic, finely minced

1 teaspoon dried basil leaves

4 cups spinach, trimmed, washed, coarsely chopped

15 cups water

2 tablespoons vegetable or chicken base

1 (14 1/2-ounce) can ready cut tomatoes with juice

Salt and freshly ground black pepper to taste

3/4 pound spaghetti broken into 2-inch pieces

Freshly grated Parmesan cheese for accompaniment

1. In Dutch oven, heat the oil and saute the onions until translucent, about 2 minutes.
2. Add the garlic and basil and cook for 30 seconds, stirring constantly. Add the spinach and cook for 2 minutes, stirring constantly. Add water, base, tomatoes, salt and pepper; bring mixture to a boil and add the spaghetti pieces. Reduce heat and simmer until pasta is just tender (al dente).
3. Ladle into bowls and garnish with Parmesan cheese.

Serves 4 to 6.