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Linguine Florentine

February 14, 2011

This is a variation of a pasta alfredo with lots of spinach thrown in the mix. The base recipe comes from a friend of long-time friend of mine, who has a big Italian family. You could mix in any veggies you want, or just add more cheese for a bigger kick!

You will need:

  • 1 lb whole wheat linguine
  • 2/3 c margarine
  • 2 cloves garlic, minced
  • 1 pkg (10 oz) frozen chopped spinach, thawed and drained of excess water
  • Salt and pepper, to taste
  • 3/4 c light cream
  • 2 eggs, beaten
  • 1/2 c Parmesan, grated

Then you…

  1. Bring a large pot of salted water to boil. Add the linguine and cook to al dente according to the directions.
  2. Melt the margarine in a skillet over low. Stir in the garlic and salt/pepper to taste. Mix in the spinach.
  3. In a small bowl, combine the cream and the eggs. Beat lightly.
  4. Strain the linguine. Mix hot pasta with the spinach mixture.
  5. Stir in the cheese.
  6. Gradually stir in the cream mixture. Toss to combine thoroughly. Season with more salt and pepper if needed.
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