Recipe courtesy of Michele Urvater

Canneloni Flavor Over Spinach Fettuccine

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  • Level: Easy
  • Yield: 2 servings
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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


  1. 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.