Linguine Florentine - cooking recipe

Ingredients

2 lb. fresh spinach
2 tsp. olive oil
1/2 c. grated Parmesan cheese
1 Tbsp. chopped walnuts, toasted
3 c. cooked linguine, cooked without salt or fat
1/4 tsp. pepper

Preparation

Remove and discard stems from spinach; wash leaves thoroughly. Place spinach in a large Dutch oven (do not add water); cover and cook over medium heat about 4 minutes or until wilted. Drain spinach well and squeeze between paper towels until barely moist. Finely chop spinach; set aside.