Recipe - Fettuccine Florentine

Three fourths pound Fresh fettuccine
1 teaspoon Unsalted butter
1 teaspoon Olive oil
1 Clove garlic; minced
1 pound Fresh spinach; shredded
1 cup Evaporated skim milk
One fourth 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 23 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 recipeludigest by molony molony@scsn.net on Mar 05, 1998