# What You'll Need:
→ Pasta
01 - 12 ounces dry pasta such as penne, fettuccine, or spaghetti
→ Vegetables
02 - 7 ounces fresh baby spinach
03 - 2 cloves garlic, minced
04 - 1 small onion, finely chopped
→ Dairy
05 - 3/4 cup plus 1 tablespoon heavy cream
06 - 1/2 cup grated Parmesan cheese
07 - 1 tablespoon unsalted butter
→ Seasonings
08 - 2 tablespoons olive oil
09 - 1/4 teaspoon ground nutmeg, optional
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
# How To:
01 - Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain the pasta.
02 - Heat olive oil and unsalted butter in a large skillet over medium heat. Add the chopped onion and sauté for 2 to 3 minutes until translucent.
03 - Stir in the minced garlic and cook for about 30 seconds until fragrant.
04 - Add the fresh baby spinach to the skillet. Cook, stirring frequently, until wilted, about 2 to 3 minutes.
05 - Reduce heat to low. Pour in the heavy cream and stir in the nutmeg if using. Simmer for 2 minutes.
06 - Stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper. Allow the sauce to gently thicken, about 1 to 2 minutes.
07 - Add the cooked pasta to the skillet and toss well to coat. If needed, loosen the sauce with a splash of reserved pasta cooking water.
08 - Serve immediately, garnished with extra Parmesan and freshly ground black pepper as desired.
