Fettucine With Ricotta and Spinach
This tasty fettucine features a creamy ricotta sauce with spinach. It’s an excellent side dish that can also be a meatless main course.
Servings: 4
Calories: 424kcal
Ingredients
- 2 tbs olive oil
- 4 cloves garlic minced
- 1 cup ricotta cheese
- 1/2 cup milk
- 2 tbs grated Parmesan or Romano cheese
- 1 tsp salt
- 1/4 tsp freshly ground pepper
- 2 cups fresh baby spinach OR 1/2 cup chopped frozen spinach, squeezed almost dry
- 1/8 tsp red pepper flakes optional
- 8 oz uncooked fettuccine OR linguine
Instructions
- Cook pasta according to package direction. Reserve about 1/2 cup of the pasta water.
- Heat a large skillet over medium heat. Add garlic and cook for about 1 minute; do not let it brown.
- Add the ricotta, milk and grated cheese. Add salt and pepper—but taste first before adding as you may not need it. If sauce seems to thick, add some of the reserved pasta water.
- Add the spinach and cook until it wilts. Stir in red pepper flakes (if using)
- Serve over the cooked pasta.
Nutrition
Serving: 1g | Calories: 424kcal | Carbohydrates: 45g | Protein: 18g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 84mg | Sodium: 710mg | Potassium: 339mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1805IU | Vitamin C: 5.1mg | Calcium: 230mg | Iron: 1.8mg