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

  Whole milk

  1 cup or 248g

• Parmesan cheese

  Grated

  ⅓ cup or 33g

• Sun-dried tomatoes

  Packed in oil, drained

  3 ⅓ piece or 10g

• 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. Cook onion about 4 minutes in olive oil over medium heat. Add garlic and cook 1 minutes. Stir in flour and cook 1 minute. Whisk in milk and cook until sauce is smooth and bubbling, stirring constantly for 4 minutes.
2. Mix in thawed spinach, ricotta, parmesan, sundried tomatoes, basil and nutmeg, simmer over low heat about 5 minutes. Add salt and pepper to taste.
3. Cook pasta according to directions. Serve pasta with sauce and enjoy!