Fettuccine florentine

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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