Spinach Ricotta Fettuccine
Minutes Prep time: 1200
Minutes Total time: 1200
Servings: 6
Difficulty: easy
Minutes Prep time: 1200
Minutes Total time: 1200
Servings: 6
Difficulty: easy
1 box (15 oz each) Birds Eye® Spinach, defrosted and drained
2 tablespoons kosher salt
16 ounces dry fettuccine pasta, uncooked
1 tablespoon olive oil
1 shallot, diced
1 clove garlic, minced
1 container (15 oz each) ricotta cheese
1 cup julienned sun-dried tomatoes
grated Parmesan, optional
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 238 mg | 24% |
Carbohydrate | 74 g | 25% |
Cholesterol | 35 mg | 12% |
Total Fat | 12 g | 18% |
Iron | 4 mg | 23% |
Calories | 487 kcal | 24% |
Sodium | 2368 mg | 99% |
Protein | 20 g | 40% |
Saturated Fat | 5 g | 26% |
Sugars | 6 g | 1% |
Vitamin C | 5 mg | 8% |
In a large pot, bring 4 quarts of water to a boil and stir in salt. Add pasta and cook until al dente, according to package instructions. Drain pasta, reserving about 1 cup of the pasta water.
Meanwhile, heat oil in a large skillet over medium-high until shimmering. Add shallots and garlic, stirring frequently, until softened, about 5 minutes. Add spinach and cook until heated through. Reduce heat to very low and stir in ricotta and sundried tomatoes along with ½ cup reserved pasta water.
Add cooked fettucine to the skillet and toss to coat, adding additional pasta water to loosen the sauce if necessary. Serve with grated Parmesan if desired.
Try adding some lemon zest and crushed red pepper to amp up the flavor.
Spinach Ricotta Fettuccine