Spontaneous Spinach Alfredo

There was nothing in the house except egg noodles and frozen spinach, evaporated milk, fresh garlic, Adobo, grated Romano cheese and olive oil. Guess what? That's all I needed to make a terrific supper. I pressure cooked the egg noodles for 4 minutes using a little bit of salt and olive oil and just enough water to cover the noodles. At the same time I microwaved the frozen spinach in a glass covered casserole dish with one can of evaporated milk. Meanwhile I chopped 6 cloves of garlic. When the noodles were done I fast-cooled the pressure cooker in the sink under cold water and drained them in a colander. I added a generous amount of olive oil to a large pot (I used the bottom half of the pressure cooker), and sauteed the garlic. As soon as the garlic was golden I tossed in the warm spinach/evaporated milk mixture with a good amount of grated Romano cheese, sprinkles of Adobo and red chili flakes, black pepper and salt. I added the noodles and stirred. Done! Delicious! My husband had seconds. I think this would also be great with sauteed mushrooms...