Linguine Florentine

Recipe by Holly Clegg

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Yields 6 servings


2 tablespoons olive oil
1 teaspoon minced garlic
1 large bunch fresh spinach, stemmed and washed (5 – 6 cups)
1 (12-ounce) can evaporated skimmed milk
Salt and pepper to taste
1 (16-ounce) package linguine
1/3 cup grated Parmesan cheese


1. In large skillet, heat oil, add garlic and spinach. Cover and cook until spinach is wilted, 3 minutes,stirring occasionally. Add milk, season to taste.
2. Meanwhile, prepare pasta according to package directions; drain. Toss with spinach in skillet, sprinkle with cheese.


Calories 402, Protein (g) 18, Carbohydrate (g) 65, Fat (g) 8, Cal. from Fat (%) 17, Saturated Fat (g) 2,Dietary Fiber (g) 3, Cholesterol (mg) 7, Sodium (mg) 202,Diabetic Exchanges: 4 starch, 0.5 skim milk, 1 fat

Note: : Cooked veggies are fine when white blood cell count is low.