fettuccine florentine
- Categories
- None
- Yield
- 1 Servings
| Measure | Ingredient |
|---|---|
| ¾ pounds | Fresh fettuccine |
| 1 teaspoon | Unsalted butter |
| 1 teaspoon | Olive oil |
| 1 | Clove garlic; minced |
| 1 pounds | Fresh spinach; shredded |
| 1 cup | Evaporated skim milk |
| ¼ cup | Grated Parmesan cheese; more if desired |
Prep: 10 min, Cook: 10 min.
Cook pasta in a large pan of boiling water 3 minutes, or until just cooked through. Drain well. Melt butter and oil in a heavy nonstick pan over medium high heat. Sauté garlic 2-3 minutes, until soft. Stir in spinach and cook 1 minute, stirring. Add pasta and milk to spinach mixture. Season with salt and pepper to taste. Raise heat to medium high and cook 3 minutes, until sauce thickens slightly. Stir in cheese and toss gently.
Posted to recipelu-digest by molony <molony@...> on Mar 05, 1998
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