Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 bn English spinach
The leaves from 2 bunches of
-young beetroot
4 tb Olive oil
2 Cloves garlic, crushed
250 ml Cream (optional)
1 kg Pasta (fettucine or
-tagliatelle) (about)
Parmesan cheese, freshly
-grated

Wash and dry leaves and slice into strips. Heat the oil in a large
frying pan and add the crushed garlic over a medium heat, then add
leaves and stir fry until tender. Add cream if required. Cook the
pasta and drain well. Toss the cooked pasta and the leaves together
in the pan, add salt and pepper and sprinkle with plenty of Parmesan.
Lydia Hubbard.

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