8 oz. uncooked vermicelli
6 slices red onion
2 cloves garlic, crushed
2 tbsp. olive or vegetable oil
12 oz. spinach, cut in strips (12 c.)
2 tbsp. lemon juice
1 tsp. dried tarragon leaves
1/4 tsp. salt
Freshly ground pepper
1/4 c. crumbled Gargonzola or blue cheese

Cook vermicelli as directed on package, drain. Cook onion and garlic in oil in 12 inch skillet over medium heat for 5 minutes, stirring often, until onion is tender. Stir in spinach, lemon juice, tarragon, salt and pepper. Cook about 2 minutes, stirring constantly, until spinach is slightly limp. Toss with hot vermicelli. Sprinkle with cheese. Serves 8.