Creamy Spinach Pasta Delight

1Cook the fettuccine pasta (8 oz) according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the minced garlic (2 cloves) and red pepper flakes (½ teaspoon), sautéing for about 1 minute until fragrant.

3Add the fresh spinach (2 cups) to the skillet and cook until wilted, about 2-3 minutes.

4Pour in the heavy cream (1 cup) and bring to a gentle simmer. Stir in the grated Parmesan cheese (½ cup) until melted and the sauce is creamy.

5If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached. Season with salt and black pepper to taste.

6Add the cooked fettuccine to the skillet, tossing to coat the pasta evenly with the creamy spinach sauce.

7If desired, stir in chopped fresh basil (¼ cup) for added flavor. Serve immediately, garnished with extra Parmesan cheese.