Recipe: Fettuccine with Spinach-Ricotta Sauce

FETTUCCINE WITH SPINACH-RICOTTA SAUCE

3 tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, minced
1 tablespoon all-purpose flour
2 cups milk (do not use lowfat or nonfat)
1 (10 oz) package frozen chopped spinach, thawed, well drained
1 cup ricotta cheese
1/3 cup grated parmesan cheese
10 oil-packed sun-dried tomatoes, drained, and cut into thin strips
3 tablespoons chopped fresh basil (or 2 teaspoons dried, crumbled basil)
1/4 teaspoon ground nutmeg
1 pound fettuccine, freshly cooked
1/3 cup minced green onions
1/3 cup toasted pine nuts
grated parmesan cheese, as needed

Heat oil in a heavy medium saucepan over medium heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes.

Add garlic and cook 1 minute.

Gradually whisk in milk and cook until sauce is smooth and bubbling, stirring, about 4 minutes.

Mix in spinach, ricotta, 1/3 cup Parmesan, tomatoes, basil, and nutmeg. Season with salt and pepper. Simmer over medium-low heat until heated through, 5 minutes.

Transfer cooked pasta to platter. Spoon sauce over. Garnish with onions and pine nuts. Sprinkle with pepper. Serve, passing the Parmesan.

Servings: 4
Source: Bon Appetit 30-Minute Main Courses from the Editors of Bon Appetit