Instructions

1. Begin by bringing a large pot of salted water to a boil. Add the fettuccine or penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set it aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant, being careful not to burn it.
3. Add the fresh spinach and mustard greens to the skillet. Sauté for 3-4 minutes until the greens are wilted and tender.
4. Pour in the heavy cream and stir to combine with the greens. Allow the mixture to simmer for about 2-3 minutes, letting the cream thicken slightly.
5. Stir in the grated Parmesan cheese until melted and the sauce is creamy. If the sauce is too thick, gradually add reserved pasta water until the desired consistency is reached.
6. Season the creamy sauce with salt and black pepper. Mix well to ensure the flavors are evenly distributed.
7. Add the drained pasta to the skillet and toss to coat it in the creamy sauce. Heat through for another 1-2 minutes.
8. Serve the pasta hot, garnished with additional Parmesan cheese and freshly cracked black pepper.