Linguine Florentine

Holly Clegg
  • Yield: 6 servings


2tablespoons olive oil
1teaspoon minced garlic
1large bunch fresh spinach, stemmed and washed (5 to 6 cups)
1-- (12-ounce) can evaporated skimmed milk
-- Salt and pepper
1-- (16-ounce) package linguine
1/3cup 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, salt and pepper.
  2. Meanwhile, prepare pasta according to package directions; drain. Toss with spinach in skillet, sprinkle with cheese.

Recipe reprinted with permission from Holly Clegg and Gerald Miletello’s Eating Well Through Cancer: Easy Recipes & Recommendations During and After Treatment (2001).


Nutritional Info *per serving

  • Calories 402
  • Fat 8g
  • Saturated Fat 2g
  • Cholesterol 7mg
  • Sodium 202mg
  • Carbohydrate 65g
  • Fiber 3g
  • Protein 18g