Instructions

1. Start by bringing a large pot of salted water to a boil. Add 12 ounces of pasta, such as fettuccine or penne, and cook according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add 3 cloves of minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
3. Add 6 cups of fresh spinach to the skillet, stirring frequently until the spinach is wilted and reduced in size, about 3-5 minutes.
4. Pour in 1 cup of heavy cream and bring to a gentle simmer. Add 1 cup of grated Parmesan cheese and stir until the sauce is smooth and creamy. Season with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
5. Add the cooked pasta to the skillet with the cream and spinach sauce, tossing to combine. If the sauce is too thick, add some of the reserved pasta cooking water, a little at a time, until the desired consistency is reached.
6. Serve hot, garnished with additional grated Parmesan cheese and a sprinkle of freshly cracked black pepper.