Fettuccine With Spinach And Ricotta Sauce
|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)|
|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.