4 egg noodles
1 cup penne pasta, rinsed, drained and cooked
2 pounds spinach, stems trimmed and chopped
1 (5 ounce) package dry onion soup mix
2 tablespoons Parmesan cheese
3 tablespoons tomato sauce
1 pinch paprika
salt and freshly ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Cook noodles until done, 10-15 minutes. Drain, rub them dry with cold water, then rinse with cold water.
In a medium bowl, blend greens with soup and add only enough of soup to slightly thin; cover with noodles. Adding tomato sauce and pepper, reduce soup to low volume and simmer until fork tender, 15 minutes.
Distribute pasta mixture evenly over spinach, tossing each with spoon to coat until fork tender, 7 to 8 minutes. Garnish with chopped basil, chives and crushed pepper.