Recipe courtesy of Michele Urvater
Canneloni Flavor Over Spinach Fettuccine
- Level: Easy
- Yield: 2 servings
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 fettuccine 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.
