# Components:
→ Pasta
01 - 12 oz penne or fettuccine
02 - Salt, for boiling water
→ Sauce
03 - 2 tbsp olive oil
04 - 3 cloves garlic, finely minced
05 - 7 oz fresh spinach, roughly chopped
06 - 1 cup heavy cream
07 - ½ cup grated Parmesan cheese
08 - ¼ tsp ground nutmeg
09 - ¼ tsp black pepper
10 - Salt, to taste
→ Garnish
11 - Extra grated Parmesan, to serve
12 - Freshly ground black pepper
# Directions:
01 - Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package instructions. Reserve ½ cup pasta water, then drain.
02 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
03 - Add chopped spinach to the skillet and cook, stirring, until wilted, approximately 2 to 3 minutes.
04 - Reduce heat. Pour in heavy cream and stir to combine. Allow to simmer gently for 2 to 3 minutes.
05 - Stir in grated Parmesan cheese, ground nutmeg, black pepper, and salt. Let the sauce thicken slightly over 2 to 3 minutes.
06 - Add cooked pasta to the sauce and toss to coat thoroughly. If sauce is too thick, gradually add reserved pasta water until desired consistency is achieved.
07 - Serve immediately, topped with additional grated Parmesan and a sprinkle of freshly ground black pepper.
