Fettuccine Florentine

3/4 lb. fresh fettuccine
1 tsp. unsalted butter
1 tsp. olive oil
1 clove garlic, minced
1 lb. 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. Saute 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.

Makes 4 servings.