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Fettuccine Florentine

Course Main Course
Servings 4


  • 3/4 pound fresh fettuccine
  • 1 teaspoon unsalted butter
  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 pound fresh spinach shredded
  • 1 cup evaporated skim milk
  • 1/4 cup grated Parmesan cheese more if desired


  • 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.
  • Sauté 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 toss gently.