Fettuccine With Spinach, Butter and Cream
By: Taylor Davies
Published: Monday, November 30, 2009 - 1:35pm

Ingredients




10 ounces fresh spinach, trimmed, washed, and dried
4 tablespoons (½ 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. 3 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. 4 Meanwhile, salt the boiling water and cook the pasta until it is tender but firm.  When it is just about done, but the remaining butter in a large, warm bowl and add a couple of tablespoons of the cooking water. 5 Drain the pasta and toss it with teh butter and half the Parmesan. 6 Add the spinach sauce and serve, passing the remaining Parmesan at the table.

About


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.