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<blockquote data-quote="moreluck" data-source="post: 234820" data-attributes="member: 1246">Fettuccine With Spinach Tomato Cream Sauce &nbsp;12 ounces fettuccine 2 teaspoons olive oil 1/2 onion, chopped1 garlic clove, minced5 ounces spinach or about 2 cups fresh spinach, finely chopped or 1 cup spinach, frozen1/4 teaspoon salt 3/4 cup ricotta cheese, pureed until smooth (part-skim or low-fat) 1/4 cup parmesan cheese, grated 1 pinch nutmeg (optional)<ol>
<li data-xf-list-type="ol">Cook the pasta according to the package directions. Remove 1/2 cup of the pasta cooking liquid and set aside.</li>
<li data-xf-list-type="ol">Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and continue cooking for 1 minute. Add the spinach and salt. Cook until the spinach is wilted.</li>
<li data-xf-list-type="ol">Add the cooked fettuccine and 1/4 cup of the pasta cooking liquid. Add the riccota. Toss and cook until just heated through, adding more pasta liquid as necessary to make a creamy sauce. Add the Parmesan and nutmeg. Season to taste with salt and pepper.</li>
<li data-xf-list-type="ol">Serve immediately.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 234820, member: 1246"] [B]Fettuccine With Spinach Tomato Cream Sauce [/B] 12 ounces fettuccine 2 teaspoons olive oil 1/2 onion, chopped 1 garlic clove, minced 5 ounces spinach or about 2 cups fresh spinach, finely chopped or 1 cup spinach, frozen 1/4 teaspoon salt 3/4 cup ricotta cheese, pureed until smooth (part-skim or low-fat) 1/4 cup parmesan cheese, grated 1 pinch nutmeg (optional) [LIST=1] [*]Cook the pasta according to the package directions. Remove 1/2 cup of the pasta cooking liquid and set aside. [*]Meanwhile, in a large nonstick skillet, heat the oil over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes. Add the garlic and continue cooking for 1 minute. Add the spinach and salt. Cook until the spinach is wilted. [*]Add the cooked fettuccine and 1/4 cup of the pasta cooking liquid. Add the riccota. Toss and cook until just heated through, adding more pasta liquid as necessary to make a creamy sauce. Add the Parmesan and nutmeg. Season to taste with salt and pepper. [*]Serve immediately.[/LIST] [/QUOTE]

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