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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1 med Onion minced
- 3 lrg Garlic cloves chopped
- 1 Tbsp. All-purpose flour
- 2 c. Lowfat milk - (don't use lowfat or possibly nonfat)
- 1 pkt Frzn minced spinach - (10 ounce) thawed, well liquid removed
- 1 c. Ricotta cheese
- 1/3 c. Grated Parmesan cheese
- 10 x Oil-packed sun-dry tomatoes liquid removed, and cut into thin strips
- 3 Tbsp. Minced fresh basil (or possibly 2 tsp. dry, crumbled basil)
- 1/4 tsp Grnd nutmeg
- 1 lb Fettuccine freshly cooked
- 1/3 c. Chopped green onions
- 1/3 c. Toasted pine nuts Grated Parmesan cheese as needed
Direcciones
- Heat oil in a heavy medium saucepan over medium heat. Add in onion and cook till translucent/soft, stirring occasionally, about 4 min. Add in garlic and cook 1 minute. Gradually whisk in lowfat milk and cook till sauce is smooth and bubbling, stirring, about 4 min. Fold in spinach, ricotta, 1/3 c. Parmesan, tomatoes, basil, and nutmeg. Season with salt and pepper. Simmer over medium-low heat till heated through, 5 min.
- Transfer cooked pasta to platter. Spoon sauce over. Garnish with onions and pine nuts. Sprinkle with pepper. Serve, passing the Parmesan.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 360g | |
| Recipe makes 4 servings | |
| Calories 772 | |
| Calories from Fat 244 | 32% |
| Total Fat 27.86g | 35% |
| Saturated Fat 8.47g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 255mg | 11% |
| Potassium 633mg | 18% |
| Total Carbs 99.24g | 26% |
| Dietary Fiber 4.7g | 16% |
| Sugars 11.22g | 7% |
| Protein 30.92g | 49% |
