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<blockquote data-quote="moreluck" data-source="post: 149105" data-attributes="member: 1246">Fettuccine with Spinach, Tomato Cream Sauce&nbsp;&nbsp;12 ounces fettuccine2 teaspoons olive oil1/2 cup chopped onion1 garlic clove, minced5 ounces spinach, finely chopped (2 cups fresh, 1 cup frozen)1/4 teaspoon salt1 cup diced fresh ripe tomatoes, or canned whole tomatoes, drained3/4 cup part-skim or low-fat ricotta cheese, pureed until smooth1/4 cup grated Parmesan cheese (Parmigiano Reggiano)Pinch nutmeg&nbsp;1. Cook pasta according to package directions. Remove 1/2 cup pasta cooking liquid and set aside.&nbsp;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.&nbsp;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.</blockquote>

[QUOTE="moreluck, post: 149105, member: 1246"] Fettuccine with Spinach, Tomato Cream Sauce 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. [/QUOTE]

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