This simple, fresh-tasting pasta is very versatile and can be made along with many dishes throughout the year. It was orginally prepared with our episode on Herb-Stuffed Rainbow Trout.

1 pound box fettuccine
1 package Master Choice Gourmet Organic Baby Spinach Leaves
2 cloves garlic, minced
2 scallion, chopped
Juice of 2 lemons
Zest of 1 lemon
3 tablespoons butter
2 tablespoons olive oil
Kosher Salt & Cracked Pepper to taste

While pasta cooks in boiling water, combine the remaining ingredients in a large bowl. When pasta is done, drain and transfer to the large bowl of goodies. Toss well to coat. The heat of the pasta will help wilt the spinach. Salt and pepper to taste. Grate in some parmesan right then and there. Toss once more and serve.