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Fettuccine with Spinach Ricotta Sauce
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- #42457
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon all-purpose flour
2 cups whole milk (do not use nonfat or lowfat)
1 package (10 ounce size) frozen chopped spinach, thawed and well drained
3/4 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
10 oil packed sun-dried tomatoes, drained, cut into strips
3 tablespoons chopped fresh basil
1/4 teaspoon ground nutmeg
salt and pepper, to taste
1 pound fettuccine pasta, cooked to package directions
1/2 cup minced green onions
1/2 cup toasted pine nuts
grated Parmesan cheese for garnish
directions
Heat oil in a heavy medium saucepan over medium heat.
Add onion and cook until translucent, stirring occasionally, about 4 minutes. Add garlic and cook 1 minute. Stir in flour and cook 1 minute.
Gradually whisk in milk and cook until sauce is smooth and bubbling, stirring constantly, about 4 minutes.
Mix in spinach, ricotta, Parmesan cheese, sun-dried tomatoes, basil and nutmeg. Season with salt and pepper.
Simmer over medium-low heat until heated through, stirring occasionally, about 5 minutes.
Toss drained fettuccine with sauce. Garnish with green onions and pine nuts. Pass the Parmesan cheese at the table.
added by
yankeegrL425
nutrition data
Nutritional data has not been calculated yet.
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