Cook the fettuccine according to package directions.
8 ounces fettuccine
Right before draining the pasta, add the spinach and stir until wilted. Then drain the pasta/spinach mixture. Set aside
5 ounces fresh spinach
Heat the olive oil over medium high heat in a large skillet. Add the garlic paste and salt and cook until fragrant, about 2-3 minutes.
1 tablespoons olive oil, 1 tablespoon chunky garlic paste, ½ teaspoon salt
Add the pasta/spinach and toss to combine.
Reduce heat to low to keep warm until ready to serve, tossing occasionally.
Serve topped with parmesan cheese, if desired.
grated parmesan cheese
Notes
Substitute frozen spinach for fresh by thawing and draining it first. Then add to the skillet with the olive oil and garlic right before adding the cooked pasta.
You can use finely minced fresh garlic instead of garlic paste for even more garlic flavor. Or use jarred minced garlic for convenience.
If desired, season with salt and pepper to taste.
You can also add a drizzle of extra virgin olive oil at this stage for added richness and flavor.
Garnish with fresh chopped herbs like parsley or basil for a pop of color and freshness.