Eat Smart  |  Posted 10.30.14

Linguine Florentine

Linguine Florentine

Spinach and linguine combine together for a light but satisfying meal. Serve smaller portions as a side to any entrée.

Cooked veggies are fine when white blood cell count is low.

Makes 6 servings.


  • 2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 large bunch fresh spinach, (5 to 6 cups), stemmed and washed
  • 1 (12-ounce) can evaporated skimmed milk
  • salt and pepper to taste
  • 1 (16-ounce) package linguine
  • 1/3 cup grated Parmesan cheese


In a large skillet, heat the oil and add the garlic and spinach. Cover and cook until the spinach is wilted, about 3 minutes, stirring occasionally. Add the milk and season to taste. Meanwhile, prepare the pasta according to package directions; drain. Toss with spinach in the skillet and sprinkle with the cheese.

Nutritional Information Per Serving: Calories 402, Protein 18 g, Carbohydrate 65 g, Fat 8 g, Calories from Fat 17%, Saturated Fat 2 g, Dietary Fiber 3 g, Cholesterol 7 mg, Sodium 202 mg

Recipe from "Eating Well Through Cancer" by Merck.