Fettuccine With Spinach Tomato Cream Sauce

• 12 ounces fettuccine
• 2 teaspoons olive oil
• 12 onion, chopped
• 1 garlic clove, minced
• 2 cups fresh spinach, finely chopped (or 1 cup frozen, drained)
• 14 teaspoon salt
• 1 cup fresh tomato, diced, drained
• 34 cup ricotta cheese, pureed until smooth (part-skim or low-fat)
• 14 cup parmesan cheese, grated
• 1 pinch nutmeg (optional)

1. Cook the pasta according to the package directions.
2. Remove 1/2 cup of the pasta cooking liquid and set aside.
3. Meanwhile, in a large nonstick skillet, heat the oil over medium heat.
4. Add the onion and cook, stirring, until translucent, about 5 minutes.
5. Add the garlic and continue cooking for 1 minute.
6. Add the spinach and salt.
7. Cook until the spinach is wilted.
8. Add the tomatoes, cook until heated through.
9. Add the cooked fettuccine and 1/4 cup of the pasta cooking liquid.
10. Add the ricotta.
11. Toss and cook until just heated through, adding more pasta liquid as necessary to make a creamy sauce.
12. Add the Parmesan and nutmeg.
13. Season to taste with salt and pepper.
14. Serve immediately.

fettuccine, olive oil, onion, garlic, fresh spinach, salt, fresh tomato, ricotta cheese, parmesan cheese, nutmeg

Taken from www.food.com/recipe/fettuccine-with-spinach-tomato-cream-sauce-248102 (may not work)