Combine oil, lemon juice, capers, spinach & lettuce in a food processor. Blend until smooth. Season well with salt & pepper. Cook the pasta until *al dente*. Heat spinach puree slightly, being careful not to overcook or burn. Add to well drained pasta & combine. Garnish with parsley. Adapted from Sue Lloyd & Jacquie Keys, "A Passion for Pasta". Posted by Sherree Johansson. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegan4.zip
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