Fettucine with Spinach Ricotta Sauce
 
2 Tbsp  olive oil
1 medium  onion, chopped
3 large  garlic cloves, minced
1 Tbsp  all purpose flour
2 cup  whole milk (do not use nonfat or lowfat)
1   10ounce package 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 Tbsp  chopped fresh basil
1/4 tsp  ground nutmeg
  salt and pepper to taste
1 lb.  fettucine, cooked to package directions
1/2 cup  minced green onions
1/2 cup  toasted pine nuts
  grated parmesan cheese for garnish
 
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 fettucine with sauce. garnish with green 
onions and pine nuts. pass the parmesan cheese at the 
table. 
 
serves: 4 
 
 
 
-- 
(ID: 1926) Mirror: rec.food.recipes: Fri, Jul 22, 2005


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