Ingredients:

12 oz Wide Egg Noodles
1 medium red onion slices
4 large garlic cloves, minced
1/4 cup olive oil
1/4 tsp dried basil leaves
1/4 tsp dried oregano leaves
1/4 cup cold water or chicken broth
1 Tbsp red wine vinegar
1/4 tsp sugar
1/4 tsp salt
1/4 tsp ground black pepper
10 oz (10 oz.) frozen chopped spinach, thawed
3/4 cup grated Parmesan cheese

Cooking Directions:

  1. Cook noodles according to package directions. Drain and keep warm.
  2. In the same pan used for ribbons combine onion, garlic, olive oil, basil and oregano. Sauté over medium-high heat about 5 minutes.
  3. Meanwhile, in a small bowl stir together water, vinegar, sugar, salt and pepper. Add spinach to pan along with vinegar mixture; reduce heat to medium-low and cook until spinach is hot. Stir in noodles, heat through. Remove from heat and toss with cheese.