1/4 c. olive oil
3 lg. or 4 sm. cloves garlic, smashed and peeled (see note)
4 c. fresh spinach
6 oz. fettuccine
Salt, freshly ground white pepper
Dash of freshly grated nutmeg
1/4 c. freshly grated Parmesan cheese or to taste

Heat oil in large skillet over medium heat. Add garlic and saute until tender, about 5 minutes or until oil if fragrant. Meanwhile, wash and dry spinach. Remove stems. Tear leaves into bite-size pieces. Add spinach to oil and cook over medium heat, about 5 minutes, or until limp and tender, stirring occasionally. Set aside.

Cook fettuccine in large pan of boiling, salted water until just tender. Drain well and add to spinach. Add 1/2 teaspoon salt, pepper to taste, nutmeg, and cheese. Toss well and serve immediately. Makes 2 servings.

Note: You can either fish out garlic before serving or press 1 or 2 cloves into a pulp and mix it in with the pasta.