From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 2 Tablespoons olive oil

  • 1 medium onion, chopped

  • 3 large garlic cloves, minced

  • 1 Tablespoon all purpose flour

  • 2 cups whole milk (do not use nonfat or lowfat)

  • 1 (10-ounce) package frozen chopped spinach, thawed and well drained

  • 3/4 cup ricotta cheese

  • 1/3 cup freshly grated Parmesan cheese

  • 10 oil packed sun-dried tomatoes, drained, cut into strips

  • 3 Tablespoons chopped fresh basil

  • 1/4 teaspoon ground nutmeg

  • Salt and Pepper to taste

  • 1 pound fettucine, cooked to package directions

  • 1/2 cup minced green onions

  • 1/2 cup toasted pine nuts

  • Grated Parmesan cheese for garnish


1.  Heat oil in a heavy medium saucepan over medium heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes.  Add garlic and cook 1 minute.  Stir in flour and cook 1 minute.
2.  Gradually whisk in milk and cook until sauce is smooth and bubbling, stirring constantly, about 4 minutes.
3.  Mix in spinach, ricotta, Parmesan cheese, sun-dried tomatoes, basil and nutmeg.  Season with salt and pepper.
4.  Simmer over medium-low heat until heated through, stirring occasionally, about 5 minutes.
5.  Toss drained fettucine with sauce.  Garnish with green onions and pine nuts.  Pass the Parmesan cheese at the table.


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