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Fettuccine w/Spinach, Ricotta & Shrimp




Source of Recipe


Internet


List of Ingredients




2 Tbs olive oil (the healthiest is extra virgin, cold-pressed)
1 cup chopped onion
3 large garlic cloves, minced
½ tsp. salt
1 Tbs all purpose flour, or 2 Tbs spelt flour
2 cups whole milk
6 to 8 oz frozen chopped spinach, thawed and drained
1 cup ricotta cheese, either whole or part skim
¼ grated Parmesan cheese, freshly grated if possible for richer flavor
7 or 8 sundried tomatoes packed in oil, drained and chopped
3 Tbs chopped fresh basil, or 2 tsp dried (fresh has so much more flavor!)
¼ tsp fresh ground nutmeg (or store bought ground)
1 lb cooked shrimp, tails removed
1 lb fettuccine, freshly cooked (wheat fettuccine more nutritious)
2 to 3 thinly sliced green onions
1/3 cup toasted pine nuts (toast in the oven, or in a non-stick pan to avoid burning)
grated Parmesan cheese to your own taste




Recipe



Heat olive oil in a heavy saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic and cook for just a minute, stirring so that garlic doesn’t burn. Stir in flour and blend well. Gradually whisk in the milk, stirring and cooking until smooth and bubbly. Add spinach, ricotta, ¼ cup grated Parmesan, tomatoes, basil, and nutmeg. Season with salt and pepper to taste. Add cooked shrimp and simmer on medium-low heat until heated through. Check and adjust seasonings.

Place fettuccine on a large platter. Pour sauce over. Sprinkle with sliced green onion and toasted pine nuts. Serve, and pass around the rest of the Parmesan!!