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- 1In small saucepan heat oil over medium high. Cook shallots, stirring occasionally, til soft, about 5 minute.
- 2Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much water as possible; transfer to food processor.
- 3Add shallots, ricotta, parmesan and nutmeg; season with salt and pepper. Process til smooth.
- 4Cook 1 1/2 lb fettuccine til al dente, according to pkg directions. Drain, reserving 1 c pasta water. Toss pasta with spinach sauce, thinning with pasta water as needed. Serve with extra parmesan.
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Nutritional Facts for Pasta With Spinach Basil Sauce
Serving Size: 1 (89 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 101.7
- Calories from Fat 66
- Total Fat 7.4 g
- Saturated Fat 2.8 g
- Cholesterol 13.3 mg
- Sodium 590.2 mg
- Total Carbohydrate 3.9 g
- Dietary Fiber 1.2 g
- Sugars 0.3 g
- Protein 5.9 g
The following items or measurements are not included: