Fettuccine With Spinach And Feta Cheese

• 8 ounces fettuccine
• 1 cup reduced-sodium vegetable broth, meatless option or 1 cup reduced-sodium chicken broth, meat option
• 10 ounces frozen chopped spinach
• 1/3 cup sun-dried tomato
• 1 garlic clove, minced
• 1 cup part-skim ricotta cheese
• 1/4 teaspoon fresh ground pepper
• 1/4 cup crumbled feta cheese

1. Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED.
2. In large pot of boling water cook the fettuccine until just tender. Drain well.
3. Meanwhile in saucepan, bring broth your choice, spinach, tomatoes, and garlic to a boil over high heat. Reduce, simmer, cover and cook until spinach is warmed through about 5 minutes.
4. Stir in ricotta and pepper. Cook until warmed thru about a minute. Transfer to a large bowl. Add pasta and feta. Toss to combine. Divide into serving bowls and serve.
5. For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.

fettuccine, vegetable broth, spinach, tomato, garlic, ricotta cheese, fresh ground pepper, feta cheese

Taken from www.food.com/recipe/fettuccine-with-spinach-and-feta-cheese-227356 (may not work)