Fettucine Alfredo with Spinach

Makes: 4 to 6
What You Need
1 pound dry whole wheat fettuccine pasta (or gluten-free if desired)
6 tablespoons unsalted butter
1½ cups grated parmesan cheese
1 bunch spinach (6 to 8 cups)
Kosher salt
Fresh ground black pepper
What To Do
Fill a large pot with water and add several pinches of salt. Bring to a boil and add the fettuccine.
Meanwhile, wash the spinach and remove any large stems. Cut 6 tablespoons butter into small pats. If necessary, grate 1 ½ cups parmesan cheese.
When the fettuccine is al dente (cooked, but still a little firm), reserve about 2 cups of the pasta water. Then drain the pasta in a strainer.
Return the pot to the stove and add a small amount of the pasta water (about ½ cup). Add the spinach and cook down until bright green and wilted, stirring occasionally, for 1 to 3 minutes depending on the firmness of your spinach. Then add the pasta and toss thoroughly to combine.
Add the pats of butter, half of the parmesan cheese, ¾ teaspoon kosher salt and plenty of fresh ground pepper, and continue tossing until the butter and cheese form a sauce. As desired, pour very small amounts of the reserved pasta water to loosen the sauce. Then add the remainder of the cheese and toss until integrated. Taste and adjust salt and pepper as desired. Serve immediately.