| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3/4 |
lb |
Fresh fettuccine |
| 1 |
ts |
Unsalted butter |
| 1 |
ts |
Olive oil |
| 1 |
|
Clove garlic; minced |
| 1 |
lb |
Fresh spinach; shredded |
| 1 |
c |
Evaporated skim milk |
| 1/4 |
c |
Grated Parmesan cheese; more if desired |
INSTRUCTIONS
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@scsn.net> on Mar 05, 1998
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