Fettuccine With Spinach and Feta Cheese
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 226.79 g fettuccine
- 236.59 ml reduced-sodium vegetable broth, meatless option or 236.59 ml reduced-sodium chicken broth, meat option
- 283.49 g frozen chopped spinach
- 78.78 ml sun-dried tomato
- 1 garlic clove, minced
- 236.59 ml part-skim ricotta cheese
- 1.23 ml fresh ground pepper
- 59.14 ml crumbled feta cheese
directions
- Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED.
- In large pot of boling water cook the fettuccine until just tender. Drain well.
- Meanwhile in saucepan, bring broth [your choice], spinach, tomatoes, and garlic to a boil over high heat. Reduce, simmer, cover and cook until spinach is warmed through about 5 minutes.
- Stir in ricotta and pepper. Cook until warmed thru about a minute. Transfer to a large bowl. Add pasta and feta. Toss to combine. Divide into serving bowls and serve.
- For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I WILL NOT say they are Vegetarian or Vegan any longer due to the database changes. I DO NOT WISH YOU TO RECOMMEND THEM. Consider them as faulty. It's your own fault if you trust them. Don't bother to review.
Don't ask me a question. I won't answer. I'm not here anymore.
I will NOT warrent any recipe on this site put up by me as correct due to Scripps problems. IF they claim to have fixed it, I still do not warrent any recipe as correct except the ones that I put up personally on the tripod site so use any recipe posted under my name at your own risk. Basic? Lots of luck.
Now the ones at chef.philocrates.tripod.com [see De Gustibus Veg*n in link on top], yeah, I will take responsiblity for all of them and the ingredients. I put them up and any errors are all mine.
No the door didn't hit me on the ### but the skid marks in the parking lot are mine.