Ingredients
1 pound spinach fettuccine
2 bundles spinach, cleaned and trimmed of stems
1/2 cup mushroom
3-4 tbsp extra virgin olive oil
1 onion finely chopped
2 cloves garlic, finely chopped
1 cup heavy cream
Salt and pepper
Nutmeg, to taste
Parmesan cheese, to taste

Directions
1. Bring a pot of water to boil for pasta. Add salt, blanch the spinach then transfer to cold water. Remove water from spinach; chop.
2. Heat a large skillet over medium heat with olive oil. Add onion and garlic and sauté 3-4 minutes. Add wine and stir 1 minute.
3. Add cream, bring to a bubble then reduce heat to simmer; season with salt, pepper and nutmeg.
4. Cook pasta to al dente. Add the pasta directly into the skillet with the sauce along with a ladleful of starchy cooking water and spinach. Toss to combine. Add Parmesan cheese to serve.