Shelly's Recipe

FETTUCCINE WITH SPINACH RICOTTA SAUCE

Category: Pasta

3 Tbsp olive oil
1 onion, chopped
3 large garlic cloves, minced
1 Tbsp flour
2 cups whole milk
1 (10 oz) pkg frozen chopped spinach, thawed and drained
1 cup ricotta cheese
1/3 cup freshly grated Parmesan
10 oil-packed sun-dried tomatoes, drained and cut into thin strips
3 Tbsp chopped fresh basil
1/4 tsp ground nutmeg
1 lb. fettuccine, freshly cooked
1/3 cup minced green onions
1/3 cup toasted pine nuts

Heat oil in a saucepan over medium heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes. Add garlic and cook 1 minute. Gradually whisk in whole milk and cook until sauce is smooth and bubbling, stirring, about 4 minutes.

Mix in spinach, ricotta, 1/3 cup Parmesan, tomatoes, basil and nutmeg. Season with salt and pepper. Simmer over medium-low heat until heated through, about 5 minutes. Transfer cooked pasta to platter. Spoon sauce over the pasta and garnish with onions and toasted pine nuts. Sprinkle with freshly ground pepper and Parmesan. Serves 4