12 oz Creamette® Spaghetti
1 cup fresh spinach leaves, packed
1 cup fresh parsley leaves
1/4 cup butter
1/4 cup olive oil
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
2 Tbsps chopped walnuts
1 small garlic clove
3/4 tsp salt
1/2 tsp dried basil leaves

Cooking Directions:

1.  Prepare pasta according to package directions; drain.

2.  Wash spinach and parsley; shake to remove excess water, allowing moisture to cling to leaves.

3.  In food processor or blender, process greens with remaining ingredients until mixture is a thick puree, but with some specks still visible. If sauce seems too thick, add small amount of water. (Sauce does thin out on hot cooked pasta).

4.  Immediately toss hot cooked pasta with spinach sauce.