Linguine florentine
Spinach and linguine combine together for a light but satisfying meal. Serve smaller
portions as a side to any entrée.
Makes 6 servings
Ingredients
2 tablespoons olive oil
1 teaspoon minced garlic
1 large bunch fresh spinach, (5 to 6 cups), stemmed and washed
1 (12-ounce) can evaporated skimmed milk
Salt and pepper to taste
1 (16-ounce) package linguine
1/3 cup grated Parmesan cheese
Directions
- In a large skillet, heat oil, add garlic and spinach. Cover and cook until spinach
is wilted, 3 minutes, stirring occasionally. Add milk, season to taste.
- Meanwhile, prepare pasta according to package directions; drain. Toss with spinach
in skillet, sprinkle with cheese.
Nutritional information per serving
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
DOC’S NOTES: Cooked veggies are fine when white blood cell count is low.