Fettuccine with Spinach Ricotta Sauce

Ingredients

• Onions

  Raw

  1 medium or 110g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Garlic

  Raw

  1 ⅓ clove or 4g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  2 cup or 488g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 package (10 oz) or 284g

• Ricotta cheese

  Part skim milk

  1 cup or 248g

• Parmesan cheese

  Shredded

  ⅓ cup or 27g

• Sun-dried tomatoes

  Packed in oil, drained

  1 cup or 110g

• Basil

  Fresh

  3 tbsp, chopped or 8g

• Nutmeg

  Spices, ground

  7 ¾ tsp or 17g

• Spaghetti

  Dry pasta, enriched

  8 oz or 227g

Directions

1. Heat olive oil in a pan over medium heat and cook the onion for about 4 minutes until softened. Add garlic and cook for an additional minute. Stir in flour and cook for 1 minute. Gradually whisk in milk and continue cooking until the sauce is smooth and bubbling, stirring constantly for about 4 minutes.
2. Mix in the thawed spinach, ricotta, Parmesan, sun-dried tomatoes, basil, and nutmeg. Simmer over low heat for about 5 minutes. Season with salt and pepper to taste.
3. Cook the pasta according to package directions. Serve the pasta topped with the spinach ricotta sauce.

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