Pasta Florentine

• 10 ounces spaghetti or 10 ounces other pastas
• 1 lemon, juice of
• 12 cup white wine
• 12 cup heavy cream
• 3 garlic cloves, peeled and crushed
• 7 ounces Baby Spinach, shredded
• 2 eggs, fried (optional)

1. Cook pasta as per instructions.
2. Meanwhile place the lemon juice, wine, cream and garlic in small saucepan and simmer gently.
3. Add the spinach.
4. When the spinach has wilted, remove sauce from heat.
5. Drain the pasta and combine with the sauce.
6. Spoon the pasta into a large, shallow bowl.
7. Top with the fried eggs, if desired, and serve.

pastas, lemon, white wine, heavy cream, garlic, eggs

Taken from www.food.com/recipe/pasta-florentine-350482 (may not work)