Fettuccine With Spinach, Butter and Cream
Bring a large pot of water to a boil
Chop the spinach coarsely.
Over medium heat, melt 2 tablespoons of the butter in a large skillet that can later be covered. Add the spinach, along with some salt and pepper. Cover, reduce the 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.
Drain the pasta and toss it with teh butter and half the Parmesan.
Add the spinach sauce and serve, passing the remaining Parmesan at the table.
From Mark Bittman's book, "How to Cook Everything." It says, "The combination of spinach and cream is old-fashioned but great. This sauce is also good with a grating of nutmeg added to it." Cook time - about 30 minutes.
November 30, 2009