Shelly's Recipe

FETTUCCINE FLORENTINE

Category: Pasta

3/4 lb fresh fettuccine
1 tsp unsalted butter
1 tsp olive oil
1 clove garlic, minced
1 lb fresh spinach, shredded
1 cup evaporated skim milk or cream
1/2 cup grated Parmesan cheese, more if desired
Freshly ground black pepper

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. Saute 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 pepper and toss gently. Serves 4