Yield: 1 Servings
|¾ pounds||Fresh fettuccine|
|1 teaspoon||Unsalted butter|
|1 teaspoon||Olive oil|
|1 \N||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