Fettuccine With Spinach-Ricotta Sauce

• 3 Tbsp. olive oil
• 1 medium onion, chopped
• 3 large garlic cloves, minced
• 1 Tbsp. flour
• 2 c. milk (do not use lo-fat or skim)
• 1 (10 oz.) pkg. frozen spinach, thawed and well drained
• 1 c. Ricotta cheese
• 1/3 c. grated Parmesan
• 10 oil packed sun-dried tomatoes, drained and cut in strips
• 3 Tbsp. basil (fresh) or 2 tsp. dried
• 1/4 tsp. nutmeg
• 1 lb. fettuccine
• extra Parmesan
• 1/3 c. minced scallions (optional)
• 1/3 c. toasted pine nuts (optional)

1. Heat oil (medium heat).
2. Add onion and garlic.
3. Cook 2 minutes. Stir in flour.
4. Cook 1 minute.
5. Gradually whisk in milk.
6. Cook until sauce is smooth and bubbly.
7. Stir constantly.
8. Mix in spinach, Ricotta, 1/3 cup Parmesan, sun-dried tomatoes, basil and nutmeg.
9. Season with salt and pepper to taste.
10. Simmer until heated through.
11. Serve over cooked fettuccine and garnish with scallions and pine nuts, if desired.
12. Sprinkle with freshly ground black pepper and pass extra Parmesan.
13. Serves 4.

olive oil, onion, garlic, flour, milk, frozen spinach, ricotta cheese, parmesan, oil, basil, nutmeg, fettuccine, extra parmesan, scallions, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=699240 (may not work)