1 lb. fresh spinach
1 1/2 lb. fresh tomatoes
1 sm. onion
1 tbsp. butter
1 clove garlic
Basil
1 1/2 c. heavy cream
Salt & pepper
1 lb. fettuccine
1/2 c. Parmesan, grated

Cut cleaned spinach in 1/2 inch ribbons. Peel and dice tomatoes. Melt butter in saucepan and saute chopped onion until limp. Add garlic and saute 1 minute more. Add basil and cream; heat to boil. Reduce to simmer and reduce to 1 cup. Add salt and pepper to taste. Cook pasta, drain and return to large pot. Add tomatoes to cream and let steep 1 minute. Pour mixture over pasta. Add spinach leaves and toss briefly. Add grated cheese, toss again and serve.