Fettuccine with Spinach Ricotta Sauce

Ingredients

• Olive oil

  2 tsp or 9g

• Onion

  raw

  1 medium or 110g

• Garlic

  raw

  2 cloves, minced or 6g

• All-purpose flour

  white, unenriched

  1 tbsp or 8g

• 2% milk

  2 cup or 488g

• Spinach

  frozen, chopped or leaf

  1 package (10 oz) or 284g

• Ricotta cheese

  part-skim milk

  1 cup or 248g

• Parmesan cheese

  shredded

  4 tbsp or 20g

• Sun-dried tomatoes

  1 cup or 54g

• Basil

  3 tbsp, chopped or 8g

• Nutmeg

  ground

  2 tsp or 4g

• Whole wheat pasta

  dry

  8 oz or 227g

Directions

1. Heat olive oil in a pan over medium heat. Cook the onion for about 4 minutes until softened, then add garlic and cook for an additional minute. Stir in flour and cook for 1 minute.
2. Gradually whisk in milk, stirring constantly, until the sauce is smooth and bubbling, about 4 minutes.
3. Mix in the thawed spinach, ricotta, Parmesan, sun-dried tomatoes, basil, and nutmeg. Simmer over low heat for about 5 minutes. Season with salt and pepper to taste.
4. Cook the pasta according to package directions. Serve the pasta topped with the spinach ricotta sauce.