1 Tablespoon Olive oil

3 Cloves garlic, crushed

1/2 Cup White wine

3/4 Cup Half−and−half

1 Cup Romano cheese, grated

1 pound dry spinach fettucini, Cooked

Chopped parsley for garnish

Add the olive oil to a hot 10″ pan.

Add the garlic, and saute over high heat for about 1 minute.

Add the wine and simmer for about 2 minutes.

Add the half−and−half, and allow the sauce to come back to the simmer.

Add the Romano cheese, and stir until smooth, about 2 minutes.

To serve: Add the pasta to the pan and toss until coated.

Portion onto two plates, and garnish with some chopped parsley.