Recipe 9 - Fettuccine Florentine

                                                       
                                                       FETTUCCINE FLORENTINE


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

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

Ratings (out of five)
Difficulty *
Taste *****

This summer, we took a 2 and 1/2 week vacation to Italy. To conclude our Italian summer, Lindsey and I cooked an Italian dinner for the family.  Lindsey chose the Fettuccine Florentine as the main meal.

The meal was a huge success! All our family members are spinach lovers so it was the perfect chose. Spinach is my favorite veggie. I will have to serve this meal again soon.

I found this recipe inside my mother's recipe folder kept in her kitchen in Lloyd Harbor, New York.