Fettuccine With Spinach-Ricotta Sauce
Creamy fettuccine tossed with spinach, ricotta, sun-dried tomatoes, and fresh basil offers a flavorful vegetarian meal perfect for weeknights or special occasions.
Ingredients
- 3 Tbsp. olive oil ⓘ
- 1 medium onion, chopped ⓘ
- 3 large garlic cloves, minced ⓘ
- 1 Tbsp. flour ⓘ
- 2 c. milk ⓘ
- 1 (10 oz.) pkg. frozen spinach, thawed and well drained ⓘ
- 1 c. Ricotta cheese ⓘ
- 1/3 c. grated Parmesan ⓘ
- 10 oil packed sun-dried tomatoes, drained and cut in strips ⓘ
- 3 Tbsp. fresh basil or 2 tsp. dried basil ⓘ
- 1/4 tsp. nutmeg ⓘ
- 1 lb. fettuccine ⓘ
- 1/3 c. minced scallions (optional) ⓘ
- 1/3 c. toasted pine nuts (optional) ⓘ
- 1/3 c. toasted pine nuts (optional) ⓘ
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add chopped onion and minced garlic; cook for 2 minutes.
- Stir in flour and cook for 1 minute.
- Gradually whisk in milk and cook until the sauce is smooth and bubbly, stirring constantly.
- Add thawed and drained spinach, ricotta cheese, grated Parmesan, sun-dried tomato strips, chopped basil, and nutmeg; stir to combine.
- Season with salt and pepper to taste.
- Simmer until heated through.
- Cook fettuccine according to package instructions until al dente.
- Drain the pasta and serve topped with the spinach-ricotta sauce.
- Garnish with minced scallions and toasted pine nuts if desired.
- Sprinkle with freshly ground black pepper and pass extra Parmesan before serving.
Tips & Substitutions
For a creamier sauce, consider adding a splash of heavy cream or substituting part of the milk with half-and-half. If you're out of ricotta, cottage cheese can work in a pinch. Fresh spinach can be used instead of frozen; just sauté it until wilted before adding it to the sauce. For a kick, add a pinch of red pepper flakes.
Serving Suggestions
Serve this dish with a simple side salad and crusty bread for a complete meal. It pairs beautifully with Italian Sweet Cream Cake for dessert. For an extra touch, sprinkle some additional fresh basil on top before serving. This fettuccine also complements grilled vegetables or a light protein for a heartier meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a saucepan over low heat, adding a splash of milk to loosen the sauce if needed. Alternatively, you can microwave it in short intervals, stirring in between to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Fettuccine With Spinach-Ricotta Sauce contains roughly 2177 calories, with 49g protein, 260g carbohydrates, and 110g fat. It is an excellent source of iron (143% of the Daily Value), vitamin A (135% of the Daily Value), and dietary fiber (128% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 1196mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Absolutely! If using fresh spinach, sauté it in the olive oil until wilted before adding it to the sauce. This will enhance the flavor and texture of the dish.
Is there a gluten-free option for the fettuccine?
Yes, you can substitute regular fettuccine with gluten-free pasta available in most grocery stores. Just be sure to follow the cooking time recommended on the package for the best results.
Can I make this sauce ahead of time?
Yes, the spinach-ricotta sauce can be made ahead and stored in the refrigerator for up to two days. Just reheat gently before serving over freshly cooked fettuccine.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).