|Spinach pasta/8 ounces packaged medium-wide green noodles||1 Cup (16 tbs) (1 Recipe)|
|Boiling salted water||2 Cup (32 tbs)|
|Sliced green onions with tops||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), pressed / minced|
|Whipping cream||1 Cup (16 tbs)|
|Grated parmesan cheese||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄4 Teaspoon|
Cut fresh pasta into medium-wide noodles about 10 inches long.
Cook noodles in a large kettle of boiling salted water until al dente .
While noodles are cooking, melt butter in a wide frying pan over medium-high heat.
Add green onions and garlic and cook, stirring, for 2 minutes.
Add cream and heat until bubbling.
Add hot noodles to pan and toss gently.
Add 1/2 cup of the cheese and toss until noodles are evenly coated.
Add another 1/2 cup cheese and toss again.
Season with nutmeg and salt and pepper to taste, then toss again.
Pass remaining 1/2 cup cheese at the table.