Ingredients:

  • 12 oz fettuccine pasta
  • 1 tsp salt (for pasta water)
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup fresh spinach, chopped
  • 1 cup grated Parmesan cheese
  • 1/2 tsp ground black pepper
  • 1/4 tsp nutmeg (optional)
  • Salt to taste
  • Fresh basil or parsley, chopped (optional)
  • Extra Parmesan cheese for serving

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Cook fettuccine according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat olive oil over medium heat.
  4. Add minced garlic and sauté until fragrant (about 1 minute).
  5. Pour in heavy cream, stirring to combine. Allow to simmer for 2-3 minutes.
  6. Gradually whisk in grated Parmesan cheese until melted and smooth.
  7. Stir in chopped spinach, black pepper, nutmeg, and salt. Cook until spinach is wilted (about 1-2 minutes).
  8. Add the drained fettuccine to the sauce, tossing to coat evenly.
  9. Continue to cook for another minute to heat through.
  10. Plate individual servings and garnish with fresh herbs and additional Parmesan cheese if desired.