Creamy Spinach Fettuccine

This recipe was featured by Rachael Ray on her talk show. It is absolutly delicious. It would be perfect for a first course or as a main dish for a vegetarian meal paired with a garden salad. Recipe follows:

Salt
2 bunches spinach cleaned and trimed of stems
1 cup basil leaves packed
1 pound spinach fettuccine
2 tablespoons extra virgin olive oil
2 shallots finely chopped
2 large garlic cloves, finely chopped
1 cup dry white wine
1 cup heavy cream
Salt and Pepper
Fresh grated nutmeg, to taste
Grated Parmigano-Reggiano, one handful to toss with paste and more to pass at the table

Preparation
Bring a pot of water to boil for pasta.Add salt,blanch the spinach and basil for 1 minute then transfer greens with tongs or a spider to a large bowl of ice water to cold-shock it. Remove spinach and basil to a clean kitchen towel and wring dry. Chop or thinly slice. Add more water to the pot if necessary for the pasta.
Heat a large skillet over medium heat with 2 turns of oil. Add shallots and garlic and saute for 3-4 minutes. Add wine and stir for 1 minute. Add cream, bring to a bubble then reduce heat to simmer and keep over a low boil 7-8 minutes while pasta cooks. Season the sauce with salt, pepper and nutmeg.
Cook pasta al dente. Using tongs, add the pasta directly into the skillet with the sauce along with a ladeful of starchy cooking water, the spinach, basil, and cheese. Toss vigorously for 1-2 mintues to combine. Adjust seasonings to taste then serve, passing extra cheese at the table.

The secret to this recipe is cooking the pasta in the same water as the spinach and basil. It really adds another layer of flavor.

Enjoy!!!