1/2 cup olive oil
1/2 teaspoon garlic powder
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon dried basil leaves
2 teaspoons dried marjoram
1/2 teaspoon dried oregano
1 teaspoon dried basil leaves
1/4 teaspoon dried basil leaves
1 cup onion, chopped
1 teaspoon Italian good quality seasoning
1 (1 ounce) envelope dried basil leaves
1/8 teaspoon crushed red pepper flakes
1/8 teaspoon dried oregano
1/8 teaspoon dried basil leaves
1/8 teaspoon dried basil leaves
1 (3 ounce) package baby spinach, cut into sections
In a medium bowl, combine olive oil, garlic powder, Worcestershire sauce, oregano, basil and marjoram. Mix well; store in refrigerator.
Heat a large nonstick skillet over medium heat. Add olive oil mixture and cook until some of the vegetables turn orange, about 5 minutes. Remove from heat.
Place chopped spinach in a medium bowl. Crumble it out onto an ungreased platter, cover and refrigerate overnight.
In a medium bowl, mix olive oil, garlic powder, Worcestershire sauce, oregano, basil, marjoram, basil and marjoram. Toss until evenly coated with oil mixture. Place pasta over skillet and cook gently. Drain pasta and toss salad with olive oil mixture. Return pasta to skillet and cook over medium heat for about 5 minutes or until just cooked through.
Perfect weight lifter, muscle builder, and nutritional champion. Considered a dead ringer for a real thing, the ingredients list looked familiar with something else... maybe I'll do a Bowie dinner sometime.............
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