A CLASSIC ITALIAN DISH similar to Fettuccine Alfredo but with the addition of spinach. Preparation is easy and nearly fail-safe — provided that one avoids overcooking the pasta or overthickening the sauce. You can be generous with garlic with little risk. If heavy cream sparks arterial panic, use light cream instead.
Spinach: Best is fresh baby spinach (6-12 ounces, a big bowlful of leaves). Wash, shake or spin or blot dry, then chop coarsely. It looks like a lot of spinach, but once in the pan it reduces to a tiny fraction of its original bulk. Frozen: thaw a 10-oz package of chopped spinach, then squeeze out most liquid.
Cooking time for sauce varies depending upon type of cream and amount of liquid in the spinach. As a rough guide, put the pasta into the boiling water when you begin making the sauce.
