1 lb	dried fettuccini
dash	olive oil
2 tbsp	butter
3 cloves	garlic, crushed
1 lb	frozen, chopped spinach, thawed and well drained
1-1/4 cup	light cream
1 pinch	freshly grated nutmeg
	salt and freshly ground black pepper
2/3 cup	freshly grated parmesan cheese

Boil fettuccini for 8 minutes with dash of olive oil and drain. Melt butter and saute garlic for 1-2 minutes then add spinach. Cook over medium heat for about 5 minutes stirring frequently until moisture has evaporated. Add the cream, nutmeg, salt, and pepper. Toss in fettuccini and cheese. Stir and cook a final minute. Serve with extra cheese.

(From "The Vegetarian Cookbook" by Sarah Maxwell)