Name: Canneloni Flavor Over Spinach Fettuccine
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.

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Canneloni Flavor Over Spinach Fettuccine

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