Drop everything and make this NOW!

We made this pasta Saturday night and it was amazing! I got it from this blog...her picture is WAY better than mine...in my defense she has a better camera and probably better natural light! Since I saw it on Pozy I have been meaning to make it. I can't believe I put it off, because it was so easy and amazingly delicious. Between the heavy cream and 1.5 cups cheese I'm not sure it is the healthiest thing, but its worth the fat and calories, TRUST ME! Making things like this might make me like cooking more...

Here is the Recipe...

Penne Rigate with Spinach and Garlic Cream Sauce
from the Oregonian, several years ago

2 T unsalted butter
6 cloves garlic, finely chopped
14 oz trimmed (stems removed) fresh spinach OR 1 lb frozen spinach
1¼ c heavy cream
Large pinch freshly grated nutmeg
1 t lemon juice
1 lb penne rigate pasta
2 T extra-virgin olive oil
1 to 1½ c grated Parmesan cheese

Melt butter over medium heat in large saucepan; add garlic and, stirring frequently, cook until very soft and fragrant, about 1 minute. Add spinach to pan, sprinkle with ½ t salt, cover, and increase heat to high. Cook, stirring once or twice, until spinach is fully wilted, 3 to 5 minutes.

Using tongs, firmly squeeze spinach to remove as much liquid as possible and transfer to a bowl. Pour out exuded liquid (but not any bits of garlic) and return spinach to saucepan. Return pan to burner, add cream, and reduce heat to medium-high. Simmer until cream is reduced by half, 8 to 10 minutes. Transfer spinach mixture to food processor and pulse until coarsely chopped. Adjust seasoning with salt, pepper, nutmeg and lemon juice to taste.

Meanwhile cook pasta according to package directions. Drain, return pasta to pot, and toss with sauce, olive oil, and Parmesan cheese. Adjust seasoning and serve immediately.