Spinach Pasta

By: Joy Boudreau

Our family's favorite standby meal. In the summer, I make it almost every week. (Serves three.)

1 cup cream (or half and half)

1 Tbl butter

2 packages fresh spinach

dash nutmeg

salt to taste

freshly grated parmesan cheese

pasta (spaghetti, linguini, fettuccini)

Bring cream and Tbl to soft boil in stovetop on medium-high heat, stirring frequently. As it is boiling, it will reduce considerably - turn heat down to monitor boiling rate - It does not need to hard boil the whole time. Meanwhile, bring large pot of water to boil and prepare pasta according to package directions. When the pasta is almost done, put 1/4 inch water in really large pot that has a lid. When water is boiling, add spinach and cover. Cook until it is wilted nicely, stirring occasionally so that it cooks evenly. Drain spinach well (can even press some of the liquid out. Add to the cream mixture and stir - with a dash nutmeg and salt to taste. Drain the pasta. Serve spinach over pasta with parmesan cheese. Garlic toast makes a nice side.