Fettuccine with Spinach, Butter, and Cream

The combination of spinach and cream is old-fashioned but great. This sauce is also good with a grating of nutmeg added to it.

Ingredients:

• 10 ounces fresh spinach, trimmed, washed. and dried
• 4 tbsp (1/2 stick) butter
• Salt and freshly ground black pepper to taste
• 1/2 cup heavy cream, light cream, or half-and-half
• 1 pound spaghetti, linguine, or fettuccine
• 1 cup freshly grated Parmesan cheese

Preparation:

1. Bring a large pot of water to a boil.
2. Chop the spinach coarsely. Over medium heat melt 2 tbsp of the butter in a large skillet that can later be covered. Add the spinach, along with some salt and pepper. Cover, reduce heat, and cook, stirring occasionally, until the spinach is very tender, about 10 minutes. Uncover, add the cream, and cook gently for about 5 minutes.
3. Meanwhile, salt the boiling water and cook the pasta until it is tender but firm. When it is just about done, put the remaining butter in a large, warm bowl and add a couple of tablespoons of the cooking water. Drain the pasta and toss it with the butter and half the Parmesan. Add the spinach sauce and serve, passing the remaining Parmesan at the table.

Side Notes:

• Cooked chicken or shrimp is a great addition to the sauce. I usually add it after the spinach is done cooking and before I add the cream.
• Makes about 4 servings. Reheats really well for leftovers.

Courtesy of How to Cook Everything