Creamy Spinach pasta!

2-3 Tbsp Butter
1 sm shallots finely diced
8 to 10 ounces of Fettuccine or your Favorite Pasta
2 cup chopped spinach
1 tablespoon Thyme or Rosemary
1 tablespoon Garlic chopped
1 tablespoon Parsley chop
2 to 3 ounces of Chicken Stock
8 ounces Heavy Whipping Cream (no light cream)
1 cup Parmesan and Pecorino Romano (if you have it) grated

In a sauté pan, heat the butter, and when melted, add the onion and garlic cook for about 5 minutes at medium heat. Add spinach salt, and pepper and sauté until wilted.
Add the fresh herbs.
Add the chicken stock and let it reduce for a minute. Add the cream and let it reduce to the right thickness. Make sure to cook until you have the perfect texture, which is to coat the pasta.
Add the cheese and adjust the seasoning with freshly ground black pepper.