Recipe courtesy of Michele Urvater
Canneloni Flavor Over Spinach Fettuccine
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 477
- Total Fat
- 28
- Saturated Fat
- 17
- Carbohydrates
- 24
- Dietary Fiber
- 7
- Sugar
- 3
- Protein
- 38
- Cholesterol
- 90
- Sodium
- 1176
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.