Fettucine with Spinach Ricotta Sauce

2 Tablespoons olive oil
1 medium onion, chopped
3 large garlic cloves, minced
1 Tablespoon all purpose flour
2 cups whole milk (do not use nonfat or lowfat)
1 (10-ounce) package frozen chopped spinach,
thawed and well drained
3/4 cup ricotta cheese
1/3 cup freshly grated Parmesan cheese
10 oil packed sun-dried tomatoes, drained, cut into strips
3 Tablespoons chopped fresh basil
1/4 teaspoon ground nutmeg
Salt and Pepper to taste
1 pound fettucine, cooked to package directions
1/2 cup minced green onions
1/2 cup toasted pine nuts
Grated Parmesan cheese for garnish

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. Stir in flour and cook 1 minute.
Gradually whisk in milk and cook until sauce is smooth
and bubbling, stirring constantly, about 4 minutes.
Mix in spinach, ricotta, Parmesan cheese, sun-dried
tomatoes, basil and nutmeg. Season with salt and pepper.
Simmer over medium-low heat until heated through,
stirring occasionally, about 5 minutes.
Toss drained fettucine with sauce. Garnish with green
onions and pine nuts. Pass the Parmesan cheese at the
table.

SERVES: 4



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