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Fettuccine With Spinach And Ricotta Sauce

Italian.Chef's picture
  Fettuccine 1 Pound
  Olive oil 1⁄4 Cup (4 tbs)
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), finely chopped
  Chopped spinach 10 Ounce, thawed and squeezed of excess moisture (1 Package)
  Slivered prosciutto 3 Ounce
  Ricotta cheese 4 Ounce
  Milk 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Grated parmesan cheese 1 Ounce (1/4 Cup)

Bring a large pot of water to the boil for the pasta.
Add salt and the fettuccine and cook for about 9 minutes or until al dente.
Drain well.Meanwhile, heat the oil in a large skillet.
Add the onion and cook gently for about 5 minutes over moderate-low heat until just softened.
Add the garlic, spinach and prosciutto and cook, stirring, for 1 minute.
Stir in the ricotta, milk, salt, pepper and nutmeg.
Cook, stirring over very low heat, for 1 to 2 minutes until the mixture is heated through.
Stir in the Parmesan.
Taste and add salt and pepper if needed.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3023 Calories from Fat 963

% Daily Value*

Total Fat 108 g166.6%

Saturated Fat 31.7 g158.4%

Trans Fat 0 g

Cholesterol 177.4 mg59.1%

Sodium 3465.8 mg144.4%

Total Carbohydrates 375 g124.9%

Dietary Fiber 24.8 g99.1%

Sugars 41.3 g

Protein 122 g243.6%

Vitamin A 551.2% Vitamin C 150.6%

Calcium 125.4% Iron 95.3%

*Based on a 2000 Calorie diet

Fettuccine With Spinach And Ricotta Sauce Recipe