Guest guest Posted May 21, 2002 Report Share Posted May 21, 2002 * Exported from MasterCook * Linguine Florentine Recipe By : Cooking Light Magazine, March/April 1988, page 30 Serving Size : 6 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 pounds fresh spinach 2 cups hot cooked linguine (cooked without salt or fat) 2 teaspoons olive oil 1/2 cup grated Parmesan cheese 1/4 teaspoon pepper 1 tablespoon chopped walnuts Remove stems from spinach; wash leaves thoroughly. Cook spinach, covered, in a large Dutch oven over medium heat about 4 minutes or until tender. (Do not add water.) Drain spinach well; finely chop leaves, and set aside. Combine linguine and olive oil in a large bowl, and toss gently Add spinach, cheese, and pepper; toss gently. Sprinkle with walnuts. Yield: 6 servings. (about 144 calories per 3/4-cup serving). PROTEIN 8.9 / FAT 4.8 / CARBOHYDRATE 18.1 / CHOLESTEROL 5 / IRON 5 / SODIUM 211 / CALCIUM 264 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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