CREAMY SPINACH OVER LINGUINE

1 lb linguine, uncooked
FOR THE CREAMY SPINACH:
1/8 cup olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 1/2 cups milk
1 (10 oz) box frozen chopped spinach, thawed and drained
1 handful fresh Italian parsley
1/2 cup grated Parmesan cheese
Pinch of salt and black pepper

Cook linguine according to package directions. Drain and keep warm.

Meantime, in a large skillet heat olive oil. Add onion and garlic and cook until tender.

Put milk, spinach, parsley, cheese, and salt and pepper in skillet and cook on medium heat for about 10 minutes.

Pour into a blender container and blend until smooth

Pour the creamy spinach mixture into the skillet and add cooked linguine; toss together and serve

Adapted from source: Angela