Fettuccine Alfredo with Spinach

INGREDIENTS

• 1 pound of fettuccine or penne pasta

• 8oz of fresh baby spinach

• 2 cloves of garlic, finely chopped

• 4 Tbls of butter

• 1 cup of heavy whipping cream

• 3/4 of a cup of freshly grated Parmigiano-Reggianno cheese

• 1/4 tsp of freshly grated nutmeg

• 1/4 tsp of salt

• 1/4 tsp of freshly grated ground black pepper

• 1/4 cup of fresh parsley chopped

  PREPARATION

• Cook the fettuccine in 6 quarts of boiling water until al dente. Around 10 to 12 minutes.

• In a sauce pan large enough to hold all the pasta, melt the butter on low heat.

• Saute the spinach and the garlic until the spinach is slightly wilted.

• Stir in the cream and cook until slightly bubbly.

• Season with nutmeg, salt and pepper.

• Drain pasta and place it in the cream mixture stirring to coat.

• Slowly add the cheese until the mixture is light, creamy and melted through.

  Plate the fettuccine alfredo in a serving bowl and garnish with parsley. Serve with extra cheese. Serves 6 people.