Tuesday, May 20, 2003

  Here's a very tasty and easy recipe I learned from Nannette Flynn whe I worked with her at the Chicago Park District. She brought it for lunch one day, it smelled wonderful, and she let me taste it. Then she told me how to make it--that how easy it is. She uses Fettucine noodles (I recommend Barilla brand) but I prefer whole wheat noodles, beacuse this is one recipe that actually makes them taste good. This goes great with grilled tofu (recipe posted May 13).

Nannette's Noodles
(A great way to eat whole grain pasta)
- 1 bag Hodgson Mill Whole Wheat Egg Noodles
- olive oil or PAM
- 1 bag fresh torn spinach
- 12 oz. sliced mushrooms
- 2 sliced red peppers
- Kikkoman Teriyaki sauce (with the orange label) to taste
- 3-4 cloves fresh chopped garlic
- Italian style bread crumbs (Vigo brand is the best)
- Pine nuts (optional)

(Cook in small batches if your fry pan is small)

1. Cook (undercook slightly) and drain the noodles
2. Sauté the garlic, mushrooms zuccini and peppers in small amount of oil until soft, then add the spinach.
3. Add noodles and more oil if needed
4. As noodles become glossy, start adding teriyaki sauce to your liking. Sautee the noodles for five more minutes or until liquid thickens. Top with bread crumbs and pine nuts and serve.

Makes a lot!

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