Note: Uncooked pasta of similar size and shape may be interchanged if measured by weight not volume.

2 pounds fresh spinach
4 ounces linguine, uncooked (choose your preference in WW or whatever)
2 tsp olive oil
1/2 cup grated LF parmesan cheese
1/4 tsp pepper
1 Tbl chopped walnuts (optional)

Remove stems from spinach, wash leaves thoroughly. Cook spinach, covered, in a large Dutch oven over medium heat about 4 minutes or until tender. (Do not add water) Drain well: finely chop leaves and set aside.
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. Yield: 9 servings (about 113 calories per 1/2 cup serving)

Vitals:
6.5 Protein
4.5 Fat
12.9 Carbs
4 Cholest.
2.7 Iron
148 Sodium
148 Calcium