1 lb fettucine
1 lb fresh spinich, washe'd and stemmed
3 roma(plum) tomatoes, chopped
6 cloves garlic, sliced thin
salt and pepper
olive oil (2 tablespoon is good, more is better)
Cook the fettucine. About 2 minutes before the pasta is done, heat the olive oil in a large skillet. Add the sliced garlic, saute for about 20 seconds, just until the garlic starts to become golden. Add the spinich and cook for about 2 minutes, just until the spinich becomes limp, but still bright green. Add the tomatoes, salt pepper, and the fettucine. Toss to incorporate everything and serve immediately. Drizzling a little olive oil on top is nice.