Creamed Spinach Fettuccine

• 1 lb spinach fettuccine
• 5 tablespoons unsalted butter
• 1 (10 ounce) package frozen spinach, thawed, squeezed dry
• 1 14 cups heavy cream
• ground nutmeg, a pinch
• salt
• fresh ground black pepper
• 1 14 cups freshly grated parmesan cheese

1. Bring a large pot of salted water to a boil; add in pasta; cook according to package directions for al dente.
2. Meanwhile, melt butter in a big skillet over medium heat.
3. Add in the spinach and cream; cook/stir, until the cream is reduced, about 8 minutes.
4. Season with nutmeg, salt, and pepper.
5. Drain the pasta and add it to the spinach in the skillet.
6. Add 1 cup of parmesan cheese; toss thoroughly to coat.
7. Serve immediately, topped with the remaining 1/4 cup parmesan.

fettuccine, unsalted butter, frozen spinach, heavy cream, ground nutmeg, salt, fresh ground black pepper, parmesan cheese

Taken from www.food.com/recipe/creamed-spinach-fettuccine-364002 (may not work)