Linguini Florentine

Pasta:

6 ounces Linguini noodles

Cook pasta according to directions on package being careful not to overcook. Drain and stir in 1 or 2 tablespoons of olive oil.

Sauce:

4 oz. Neufchatel Cheese
1 cup Light Sour Cream
2 cloves Crushed Garlic
1 cup Grated Parmesan Cheese
1 Egg Yolk
Milk
1/2 lb. Fresh Spinach

Wash, stem and chop Spinach. Cook in vegetable steamer 5 minutes and puree in blender. Combine Neufchatel and sour cream over medium low heat until smooth. Add garlic and spinach puree. Heat almost to boiling point but do not boil. Add Parmesan cheese and stir until cheese is completely melted. Add milk until desired consistency is achieved. Remove from heat and add egg yolk. Stir until smooth.

Serve noodles with generous compliment of spinach sauce. Serves two.

© Terry Blackburn, 1997
you can make it, you can eat it, but please, give me a little credit!
let me know how it turns out - tblackbu(at)tuality(dot)com