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Colette & Cassi's Country Kitchen!

Fettucine with Spinach Ricotta Sauce

from California Sizzles
Easy and Distinctive Recipes for a Vibrant Lifestyle

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 (10-ounce) 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 Tablespoons chopped fresh basil
1/4 teaspoon ground nutmeg
  Salt and Pepper to taste
1 pound fettucine, cooked to package directions
1/2 cup minced green onions
1/2 cup toasted pine nuts
  Grated Parmesan cheese for garnish

TO PREPARE:

1.  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.
2.  Gradually whisk in milk and cook until sauce is smooth
    and bubbling, stirring constantly, about 4 minutes.
3.  Mix in spinach, ricotta, Parmesan cheese, sun-dried
    tomatoes, basil and nutmeg.  Season with salt and
    pepper.
4.  Simmer over medium-low heat until heated through,
    stirring occasionally, about 5 minutes.
5.  Toss drained fettucine with sauce.  Garnish with green
    onions and pine nuts.  Pass the Parmesan cheese at the
    table.

SERVES: 4