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.