|Recipe : Entry # 1494|
|Spinach Spaghetti (A Peruvian recipe)|
|2 8-ounce packages Athenos brand Chunk Traditional Feta Cheese
1 11-ounce package baby spinach
1 5-ounce can evaporated milk
1 package fresh sweet basil
Angel hair or vermicelli cooked noodles
|In blender add evaporated milk, and 1/2 package of feta cheese cut into chunks. Blend until smooth. Add 1/2 package of spinach and continue to blend until smooth. Keep adding 1/2 packages of feta cheese in chunks (while blender is running), the remaining 1/2 of spinach, handful of walnuts, 16-18 basil leaves (include big and small), 5 dashes of salt and blend until smooth. Heat 2 tablespoons vegetable oil in medium saucepan on medium-low then add sauce. Cook on medium-low for about 20 minutes, stirring often, until sauce is dark green in color. Do not overheat or it will curdle. Top cooked noodles with sauce.