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LOW-FAT 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.

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