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Various Types of Pasta
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La Belle Cuisine
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
1 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
10 oil-packed sun-dried tomatoes,
drained, cut into thin
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.
flour and cook 1 minute. Gradually whisk in the milk and cook until
sauce is smooth and bubbling, stirring constantly, about 4 minutes. Mix
the spinach, ricotta, 1/3 cup Parmesan, tomatoes, basil, and nutmeg.
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
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.
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Tomato Cream Fettuccine with Spinach
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