Created in Al’s mind after watching the Food Network

This is a favorite in our house now, including Sam. The spinach is his favorite part!

Editor’s note: Since this was originally typed, some might say Sam has wisened up- he avoids the spinach now. But the grownups still really enjoy it.

Ingredients:

• 2-3 Tbsp olive oil
• 1 medium onion, sliced
• 1 package fresh button mushrooms, sliced
• 1-2 cloves garlic, minced
• Fresh ground black pepper (to taste)
• Salt (to taste)
• 1 lb fresh spinach
• Spaghetti/Fettuccine pasta
• 1 pint heavy cream
• 6-8 oz fresh grated parmesan cheese

Heat the olive oil on medium high heat in a large skillet. Add the sliced onions and cook for a couple minutes. Add the sliced mushrooms and cook until soft. Add the garlic, black pepper, and salt and cook for a minute. Add the fresh spinach leaves and stir the mixture. It will look like a TON, however, it cooks down to almost nothing. You can add the spinach in smaller batches, if need be.

Variations: We have added black olives, pepperoni, and ham at one time or another.

While the above is cooking down, cook spaghetti/fettuccine noodles until al dente. You can cook as much pasta as you would like. We usually cook enough for about 4-5 servings. Add the drained noodles into the skillet and mix it with the spinach mix.

Next, add heavy cream and parmesan cheese. Stir it all together. Heat until everything is warmed through and the cheese is melty. Serve with bread.