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Fettuccine with Spinach-Ricotta Sauce

 

 


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Fettuccine with Spinach-Ricotta Sauce

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3 tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon flour
2 cups milk
One 10-ounce package frozen chopped
spinach, thawed, well drained
1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
10 oil-packed sun-dried tomatoes,
drained, cut into thin strips
3 tablespoons chopped fresh basil
1/4 teaspoon ground nutmeg
1 pound fettuccine
1/3 cup minced scallions
1/3 cup toasted pine nuts

Heat oil in a heavy medium saucepan over medium heat. Add onion and
cook until it is translucent, about 4 minutes. Add garlic and cook 1 minute.
Stir in flour and cook 1 minute. Gradually whisk in the milk and cook until
the sauce is smooth and bubbling, stirring constantly, about 4 minutes. Mix
in the spinach, ricotta, 1/3 cup Parmesan, tomatoes, basil, and nutmeg.
Season to taste with salt and pepper. Simmer over medium-low heat until heated through, stirring occasionally, about 5 minutes.
Meanwhile, cook fettuccine in a large pot of rapidly boiling salted water,
until al dente. Drain. Transfer the pasta to a platter and spoon sauce over.
Garnish with scallions and pine nits. Pass pepper and Parmesan. Serves 4.
 

Featured Archive Recipes:
Florentine Fettuccine Casserole
Tomato Cream Fettuccine with Spinach


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