Florentine Fettuccini

• 18 ounces fettuccine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 pound fresh spinach, chopped
• 1 cup heavy whipping cream
• 1 1/2 cups grated Parmesan cheese
• 1/4 teaspoon ground black pepper

1. Bring a large pot of lightly salted water to a rolling boil. Cook fettuccine at a boil until cooked through yet firm to the bite, about 8 minutes; drain.
2. Melt butter with olive oil in a large skillet over medium heat. Cook and stir garlic in the butter mixture until softened, 2 to 3 minutes; add spinach and cook to wilt slightly, about 1 minute.
3. Stir fettuccine with the spinach mixture. Pour cream over the pasta and spinach. Increase heat to medium-high and cook until the cream is slightly thickened and reduced in volume, about 5 minutes.
4. Stir Parmesan cheese into the sauce to melt; season with black pepper. Toss to coat noodles with the cheesy sauce.

fettuccine, butter, olive oil, clove garlic, fresh spinach, heavy whipping cream, parmesan cheese, ground black pepper

Taken from www.allrecipes.com/recipe/237483/florentine-fettuccini/ (may not work)