Florentine Spaghetti

Name: Florentine Spaghetti
Yield: 6
Ingredients: 2 tablespoons of salt; 4 to 6 liters of boiling water; 400g of spaghetti; 1 cup of fresh spinach leaves; 1/4 cup of chopped parsley; 1 small clove of garlic; 60g of butter or margarine; 1/4 cup of olive oil; 2 tablespoons of chopped nuts; 1/4 cup of grated Provolone cheese; 1/4 cup of grated Parmesan cheese; to taste

1
2 tablespoons of salt
2
4 to 6 liters of boiling water
3
400g of spaghetti
4
1 cup of fresh spinach leaves
5
1/4 cup of chopped parsley
6
1 small clove of garlic
7
60g of butter or margarine
8
1/4 cup of olive oil
9
2 tablespoons of chopped nuts
10
1/4 cup of grated Provolone cheese
11
1/4 cup of grated Parmesan cheese
12
to taste

Ingredients

1
2 tablespoons of salt
2
4 to 6 liters of boiling water
3
400g of spaghetti
4
1 cup of fresh spinach leaves
5
1/4 cup of chopped parsley
6
1 small clove of garlic
7
60g of butter or margarine
8
1/4 cup of olive oil
9
2 tablespoons of chopped nuts
10
1/4 cup of grated Provolone cheese
11
1/4 cup of grated Parmesan cheese
12
to taste

Directions

1
Cook the spaghetti with salt
2
Drain
3
Wash and dry the spinach and parsley, and drain well
4
Blend all remaining ingredients in a blender
5
Blend well
6
If too thick, add a little water
7
Pour the mixture over the spaghetti and mix until all the noodles are coated with the sauce
8
Serve 6 portions.