Linguine Florentine - cooking recipe

Ingredients

2 lb. fresh spinach
4 oz. linguine
2 tsp. olive oil
1/2 c. grated Parmesan cheese
1/4 tsp. pepper
1 Tbsp. chopped walnuts

Preparation

Remove stems from spinach; wash leaves thoroughly.
Cook spinach covered in large Dutch oven over medium heat 4 minutes or until tender (do not add water).
Drain well; finely chop leaves and set aside.
Cook linguine; drain.
Combine linguine and olive oil in large bowl; toss gently.
Add spinach, cheese and pepper; toss gently.
Sprinkle with walnuts.
Yields 9 servings.