Ingredients
- 1 lb spinach fettuccine
- 5 tablespoons unsalted butter
- 1 (10 ounce) package frozen spinach
- thawed
- squeezed dry
- 1 14 cups heavy cream
- ground nutmeg
- a pinch
- salt
- fresh ground black pepper
- 1 14 cups freshly grated parmesan cheese
Instructions
- Bring a large pot of salted water to a boil; add in pasta; cook according to package directions for al dente.
- Meanwhile, melt butter in a big skillet over medium heat.
- Add in the spinach and cream; cook/stir, until the cream is reduced, about 8 minutes.
- Season with nutmeg, salt, and pepper.
- Drain the pasta and add it to the spinach in the skillet.
- Add 1 cup of parmesan cheese; toss thoroughly to coat.
- Serve immediately, topped with the remaining 1/4 cup parmesan.
← Back to all recipes