Thursday, July 24, 2008

Spinach fettuccine with sundried tomatoes

Awhile back I bought this spinach and chive fettuccine at Trader Joe's. I finally cooked it up last night and it was fantastic! I made a simple side salad as the pasta cooked of lettuce, tomato, cucumber, carrots and celery. Another dinner done in around 20 minutes!Spinach Fettuccine with Sundried Tomatoes
Makes 4 servings

Ingredients:
8 oz spinach and chive fettuccine cooked al dente
1/4 cup reserved pasta water
1 tbsp olive oil
3 large shallots sliced
5 sundried tomatoes chopped (about 1/4 cup)
2 cups raw washed baby spinach
1 tsp crushed garlic (or 2 garlic cloves minced)
1/4 cup low fat ricotta cheese
1 tsp chopped fresh herbs ( I used a combo of basil and italian parsley)
salt and pepper to taste

Directions:
In a large saute pan, saute the shallots in the olive oil for 2 minutes on medium heat. Add in chopped sundried tomatoes, crushed garlic, and about 2 cups of raw washed spinach and stir continuosly until spinach is wilted. Salt and pepper to taste. Add in ricotta and pasta water and continue stirring gently until the ricotta has broken down and is no longer chunky.

Add in pasta and toss to coat evenly. Continue cooking another 2 minutes or so until pasta is heated through. Check seasoning and salt and pepper as needed. Dinner is done!

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5 comments:

Melanie Busbee said...

The ricotta cheese gives this dish magnetic appeal!

Jeni said...

Thank you. It's almost alfredo-y but has like 1/10th the calories!

Alexa said...

What a beautiful recipe! I use to buy this pasta from TraderJoe's back when I could eat it. It was so wonderful. We would have it with Spinach or Swiss chard pesto. Yours looks so creamy and delicious.

Sarah said...

Love the looks of this, can't get ricotta too readily here but I find drained cottage cheese works well too. Thanks for the inspiration!

finsmom said...

This looks great! I will have to bookmark it to make later!

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