Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  frozen chopped spinach
  1           teaspoon  olive oil
  4             ounces  diced green chiles
  2             ounces  diced jalapeno chiles
  3               cups  flour
     1/2      teaspoon  salt
  2                     egg

Preparation:

squeeze spinach dry in a clean towel, set aside heat oil in a skillet, over a low flame add chiles, cover, and sweat for 20 minutes, stirring often remove to a food processor process to a fine puree return puree to the skillet, over a low flame heat and stir for 10-15 minutes, until thickened allow to cool completely combine with remaining ingredients in a food processor pulse until mixture forms a ball turnout onto a floured board and knead for 3 minutes divide into fourths and wrap in plastic allow to rest for 30 minutes remove one fourth, and wrap remaining three in plastic process in a pasta machine or rollout to a thickness of 1/32-inch cut into desired shapes simmer in boiling salted water for 2-3 minutes, until just tender drain well serve hot

Nutritional Information:

265 Calories (kcal); 3g Total Fat; (9% calories from fat); 9g Protein; 50g Carbohydrate; 62mg Cholesterol; 230mg Sodium