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Show TheSalt Lake Tribune FOOD & GARDEN Wednesday, September 24, 1997 Quick Recipe: Pasta With Spinach Hunting season is here, bringing gameto grace SEATTLETIMES Sauce: The following quick recipe is adapted from Summer-Winter Pasta by GraceParisi the table. Do you have a favorite recipe for preparing duck, pheasant, venison, elk or other gamethat you would 5 Benneiw pact and Goat Cheese 4 cups packed, cleaned spinach leaves (see note) 2 tablespoonsolive oil 1 large clove garlic, peeled and minced \% teaspoon crushed red-pep- per flakes share with Tribune readers in an upcoming food story? Send us yourrecipe Mail to: c/o Debbie Hummel The Salt Lake Tribune ¥ cup slivered basil leaves ¥\%teaspoonsalt Freshly ground black pepper to @ Preparation and cooking time: 25 minutes A BEAUTIFUL SMILE Is. Less Expensive THAN You THINK P.O. Box 876 Salt Lake City, Utah 84110 | Fax to: 237-2326 |Email to: geobie Ssiit com WHAT'S COOKING @ Holladay ® Sandy 5 ouncessoft goat cheese 4 cup prepared croutons, finely crushed 2 tablespoons grated Parmesan or Romano cheese shreds with a kitchen scissors;set aside. Heat the olive oil over medium heatin a large skillet. When hot, add the garlic and red pepper flakes; saute 2 minutes. Then add the spinach andcook about 2 min- utes, just until wilted. Remove from the pan, add the basil leaves and set aside. Pasta: 1 tablespoonolive oil 1 teaspoonsalt 2 cupspennepasta Pasta: Bring a large pot of water to the boil. Stir in the olive sauce. Stir in crushed croutons and the grated cheese. Serve immediately. Makes 4 servings. Note: Using packaged cleaned spinach leaves makesthis an easy dish to put together. 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