Fettuccine With Spinach Tomato Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a great go-to meal, because most of us have the ingredients on hand. Depending on what time of year, I sometimes use a small can of whole tomatoes, diced and drained. Make a nice salad, some great bread, a glass of wine, and there you go! Ingredients:
12 ounces fettuccine |
2 teaspoons olive oil |
1/2 onion, chopped |
1 garlic clove, minced |
2 cups fresh spinach, finely chopped (or 1 cup frozen, drained) |
1/4 teaspoon salt |
1 cup fresh tomato, diced, drained |
3/4 cup ricotta cheese, pureed until smooth (part-skim or low-fat) |
1/4 cup parmesan cheese, grated |
1 pinch nutmeg (optional) |
Directions:
1. Cook the pasta according to the package directions. Remove 1/2 cup of the pasta cooking liquid and set aside.
2. 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.
3. Add the tomatoes, cook until heated through.
4. Add the cooked fettuccine and 1/4 cup of the pasta cooking liquid. Add the ricotta. 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.
5. Serve immediately.
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