| 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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