Serves: 4
Work Time: 15 minutes
Total Time: 15 minutes
12 ounces fettuccine
2 teaspoons olive oil
1/2 cup chopped onion
1 garlic clove, minced
5 ounces spinach, finely chopped (2 cups fresh, 1 cup frozen)
1/4 teaspoon salt
1 cup diced fresh ripe tomatoes, or canned whole tomatoes, drained
3/4 cup part-skim or low-fat ricotta cheese, pureed until smooth
1/4 cup grated Parmesan cheese (Parmigiano Reggiano)
Pinch nutmeg
1. Cook pasta according to package directions. Remove 1/2 cup pasta cooking
liquid and set aside.
2. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add
onion and cook, stirring, until translucent, about 5 minutes. Add garlic and
continue
cooking 1 minute. Add spinach and salt. Cook until spinach is wilted. Add
tomatoes. Cook until heated through.
3. Add cooked fettuccine and 1/4 cup pasta cooking liquid. Add ricotta. Toss
and cook until just heated through, adding more pasta cooking liquid as
necessary
to make a creamy sauce. Add Parmesan and nutmeg. Season to taste with salt
and pepper. Serve immediately.
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