Vermicelli And Spinach
|Spinach leaves||1 Pound (500 Gram)|
|Olive oil||30 Milliliter (2 Tablespoon)|
|Garlic||2 Clove (10 gm), smashed and chopped|
|Tomato sauce||750 Milliliter, heated (3 Cups)|
|Vermicelli||1 Pound, cooked (500 Gram)|
|Grated parmesan cheese||250 Milliliter (1 Cup)|
Wash spinach very well.
Cool about 3 to 4 minutes in salted boiling water; cover pan.
Drain spinach, shape into balls and squeeze out all excess water.
Chop and set aside.
Heat oil in skillet.
When hot, add garlic and spinach; cook 3 minutes over high heat.
Add tomato sauce, vermicelli, salt and pepper; simmer 2 to 3 minutes over medium-low heat.