Fettuccine Verde con Patate

Spinach Fettuccine with Potatoes by Umberto Menghi

1 lb spinach fettuccine

¼ cup butter

2 med potatoes, peeled and thinly sliced

2 tbsp onion, finely chopped

¾ cup chicken stock

¾ cup whipping cream

salt and pepper to taste

½ cup parmesan cheese

Cook pasta until al dente.

Saute potatoes, butter and onions on medium heat for 5 mins. Add chicken stock and cream. Stir until well blended and cook on medium heat until cream begins to bubble and potatoes are cooked.

Season with salt and pepper.

Add fettuccine to potato sauce and toss and heat. Add parmesan cheese and toss until cheese has melted.