Fettuccine with Creamy Spinach Sauce

Makes 4 servings

If you love creamy pasta sauces, remember this recipe--pureed ricotta cheese is a superb alternative to fat-laden heavy cream. To get the smoothest possible texture, be sure to puree it in a blender.






6 ounces fettuccine

2 teaspoons olive oil

1/2 onion, chopped

1 garlic clove, minced

2 cups chopped cleaned spinach

1 cup canned crushed tomatoes (no salt added)

1/4 teaspoon salt

1/2 cup part-skim ricotta cheese, pureed

1/4 teaspoon freshly ground black pepper

Pinch grated nutmeg



Cook the fettuccine according to package directions.


Drain, reserving 1/2 cup of the cooking liquid, and keep warm.


In a large nonstick skillet, heat the oil. Add the onion; cook,  stirring as needed, until softened, about 5 minutes. Add the garlic; cook, stirring, about 1 minute. Stir in the spinach, tomatoes and salt; cook, stirring, until the spinach is wilted, 4-5 minutes. Add the fettuccine, 1/4 cup of the

cooking liquid and the ricotta; cook, tossing, until just heated through; add more cooking liquid as necessary to make the sauce creamy. Sprinkle with the pepper and nutmeg.


SERVING PROVIDES: 2 Breads, 1 Fruit/Vegetable, 1 Fat.


PER SERVING: 246 Calories, 6 g Total Fat, 2 g Saturated Fat, 9 mg Cholesterol, 217 mg Sodium, 39 g Total Carbohydrate, 3 g Dietary Fiber, 11 g Protein, 140 mg Calcium