How to make it

  • Heat heavy cream in a saucepan set over low heat. Add salt and pepper, then nutmeg. Bring to a boil.
  • If desired, thicken sauce with a white roux made of 1/4 cup flour and 1/4 cup butter, or just let it reduce slowly.
  • Lower heat, and add spinach. Serve tossed with pasta of your choice — long thin noodles, such as linguine, are a good match. I would use rigatoni.
  • Makes 2 cups, or enough for 1 pound of pasta.

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