Fettuccine Florentine

Kitchen Tested
  • Yield 4 to 6 servings

A great pasta dish with spinach and ricotta cheese.


1 (12-ounce) package fettuccine noodles
1 (10-ounce) package frozen chopped spinach, thawed
1 tablespoon olive oil
1 onion, chopped
1 cup reduced-fat ricotta cheese
1 cup skim milk
Salt and pepper, to taste


  1. Prepare the fettuccine according to package directions, omitting any oil and salt. Drain and set aside.
  2. While pasta cooks, squeeze spinach of any liquid.
  3. In a large skillet, heat olive oil and saute onion over medium heat until tender, about 5 minutes, stirring occasionally. Add spinach and cook, stirring, until mixture is heated, about 5 minutes. Stir in ricotta cheese and milk, mixing well. Season with salt and pepper. Add cooked fettuccine to pan and toss.



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