1 pound fettuccini
1/3 C olive oil
Fresh garlic (I used 6 cloves, minced)
2/3 C Parmesan cheese
½ fresh lemon juice (2 large lemons)
Zest from one lemon
Cracked pepper
Red pepper flakes
Fresh parsley
2 big handfuls fresh baby spinach leaves
Cook pasta according to directions on package. Be sure to reserve 1 C of the pasta water.
Heat the olive oil in a large pan. Add the minced garlic and slowly cook it over low heat, being careful not to brown it too much.
Add the lemon juice, lemon zest, pepper flakes and cheese. Whisk until smooth. Add the reserved 1 Cup of pasta water and continue to whisk.
Drain pasta and place it in the sauce. Add the parsley and spinach leaves. Using tongs, mix all together until the pasta is coated with the lemon/oil sauce.
Serve immediately.
