• Fresh fettucini pasta made from 2 cups of regular or semolina flour
• 1 bag of frozen spinach leaves
• 1 cup water
• 2 tablespoons flour
• 3 tablespoons olive oil
• 2-3 cloves of garlic
• parmesan cheese
• Red pepper flakes
• salt

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This is another version of our Italian-Turkish fusion recipe, Pasta with Spinach, Yogurt and Garlic, which uses parmigiano reggiano cheese instead of yogurt.

For the preparation of the spinach sauce, follow the instructions in the original recipe. The only difference is that the crushed garlic is cooked for about 2 minutes in olive oil before the flour is added.

Serve with freshly grated parmigiano reggiano and red pepper flakes. In Turkey, aged kaskhaval or kasseri cheese would be good substitutes for parmigiano reggiano.