Green Spaghetti Sauce

1 16 oz bag frozen or fresh

Spinach (or a combination Frozen/fresh) 1 Clove garlic,

Crushed/minced 1/2 c Plain soy milk/skim milk

x Salt If using fresh spinach, wash and de-stem the leaves. Steam/microwave the spinach until cooked. Place it in a blender with the garlic and milk. Whir until you have a nice sauce consistency. Start with less milk if you like a thicker sauce, add more, as needed. It depends on how much spinach "juice" you use. Taste the sauce, and add salt, as desired. Serve on top of spaghetti or other pasta Makes 2-3 servings, with pasta NOTES: This makes a bright green sauce...kinda weird to look at but very good tasting. It's a real pretty presentation if you serve it over spaghetti, half green, half tomato sauce. It's especially good with Parmesan, if you are lacto-veg. Use fat free, of course, or a tiny bit of 'the good stuff". DO NOT use vanilla flavored soy milk. I tried it. Yuk. Posted by Posted by Lauren Bednarcyk to the Fatfree Digest [Volume 11 Issue 8], Oct. 8, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.