1/2 lb. spinach fettuccine
1/3 c. olive oil
3 cloves garlic, minced
1/4 c. parsley, chopped
1/2 tsp. salt
1/8 tsp. pepper
1/2 c. Parmesan cheese

Cook pasta until al dente. Drain and keep warm. Heat oil in 10 inch skillet over low heat. Add garlic to skillet, cook until golden but not brown. Remove pan from heat. Stir in parsley, salt and pepper. Add hot pasta to skillet. Toss to coat evenly. Serve immediately with Parmesan.