Ingredients
2 pounds fresh spinach
4 ounce linguine, uncooked
2 teaspoons olive oil
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
1 Tablespoon chopped, toasted
Preparation
Remove and discard stems from spinach; wash leaves thoroughly. Cover and cook in a large Dutch oven over medium heat about 4 minutes or until tender. (Do not add water.) Drain well; finely chop spinach.
Cook linguine according to package directions, omitting salt and fat. Drain. Combine linguine and olive oil in a large bowl; toss gently. Add spinach, cheese, and pepper; toss gently. Sprinkle with walnuts.
