Fettuccine with Creamy Spinach Sauce

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Category : Pastas/Risottos

Recipe : Fettuccine with Creamy Spinach Sauce

Makes 4 servings

If you love creamy pasta sauces, remember this recipe--pureed ricotta cheese is a
superb alternative to fat-laden heavy cream. To get the smoothest possible texture, be
sure to puree it in a blender.

6 ounces fettuccine
2 teaspoons olive oil
1/2 onion, chopped
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes (no salt added)
1/4 teaspoon salt
1/2 cup part-skim ricotta cheese, pureed
1/4 teaspoon freshly ground black pepper
Pinch grated nutmeg

Cook the fettuccine according to package directions. Drain, reserving 1/2 cup
of the cooking liquid, and keep warm.
In a large nonstick skillet, heat the oil. Add the onion; cook, stirring as needed,
until softened, about 5 minutes. Add the garlic; cook, stirring, about 1 minute.
Stir in the spinach, tomatoes and salt; cook, stirring, until the spinach is wilted, 4-
5 minutes. Add the fettuccine, 1/4 cup of the cooking liquid and the ricotta;
cook, tossing, until just heated through; add more cooking liquid as necessary to
make the sauce creamy. Sprinkle with the pepper and nutmeg.

SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Fat.

PER SERVING: 246 Calories, 6 g Total Fat, 2 g Saturated Fat, 9 mg Cholesterol, 217
mg Sodium, 39 g Total Carbohydrate, 3 g Dietary Fiber, 11 g Protein, 140 mg Calcium .