Canneloni Flavor Over Spinach Fettuccine

Yield:
2 servings
Level:
Easy
Ingredients
  • 1 cup part-skim Ricotta cheese
  • Salt and pepper
  • 1/2 cup or more chicken broth
  • Pinch nutmeg
  • 10 ounces thawed chopped spinach
  • 1/4 cup packed parsley, chopped squeezed of liquid
  • 8 ounces spinach (dry)
  • 2 tablespoons unsalted butter fettucine or linguine, cooked
  • 2 scallions thinly sliced
  • 1/2 cup grated Parmesan cheese
Directions

Thin ricotta cheese with broth. Saute spinach in butter. Add scallions; season to taste with salt, pepper and nutmeg. Stir in parsley, ricotta and broth; bring just to a simmer. Toss cooked pasta with spinach mixture. Serve with lots of grated Parmesan and freshly ground black pepper.


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