Roasted Garlic Fettuccine Alfredo

• 1 whole garlic bulb
• 3 tablespoons olive oil, divided
• 1 package (12 ounces) fettuccine
• 1 shallot, chopped
• 1 tablespoon butter
• 1-1/2 cups heavy whipping cream
• 3/4 cup white wine or chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup shredded Havarti cheese
• 2 cups chopped fresh baby spinach
• 1/2 cup shredded Parmesan cheese

1. Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off garlic bulb; brush with 1 tablespoon oil. Wrap in heavy-duty foil. Bake at 400u0b0 for 40-45 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a small bowl; set aside.
2. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute shallot in butter and remaining oil until tender. Stir in the cream, wine, salt and pepper; cook for 4-5 minutes. Add Havarti cheese; cook for 2-4 minutes or until sauce is thickened, stirring occasionally. Stir in spinach.
3. Drain fettuccine; place in a large bowl. Add cream sauce and garlic; toss to coat. Sprinkle with Parmesan cheese.

garlic, olive oil, fettuccine, shallot, butter, heavy whipping cream, white wine, salt, pepper, cheese, baby spinach, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-garlic-fettuccine-alfredo/ (may not work)