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Fettuccine With Spinach And Ricotta Sauce

Italian.Chef's picture
Ingredients
  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)
Directions

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: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Pasta
Interest: 
Everyday

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