Gene Gonzales

FETTUCCINE WITH SPINACH, BUTTER AND CREAM

FETTUCCINE WITH SPINACH, BUTTER AND CREAM
by Gene Gonzales

1 cup + 2 tbsps fresh spinach, trimmed, washed and dried
4 tbsps butter
½ tsp salt
½ tsp black pepper, freshly ground
1 cup heavy cream (light cream or half-and-half)
½ k fettuccine (or linguine)
1 cup Parmesan cheese, freshly shaved

Procedure:

Bring a large pot of water to a boil.

Meanwhile, chop the spinach coarsely. Over medium heat, melt 2 tablespoons butter in a large skillet which can be covered. Add the spinach and some salt and pepper.

Cover and reduce heat, cook stirring occasionally, until the spinach is very tender, about 10 minutes. Uncover, add half the cream and cook gently for 5 minutes more.

Add salt to the boiling water and cook the pasta al dente. When almost done, put the remaining butter in a large warm bowl and add 2 tablespoons of the cooking water. Drain the pasta and toss with the butter and half of the Parmesan.

Add the spinach sauce and serve, passing the remaining Parmesan at the table.

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