FETTUCCINE with CREAMY SPINACH, RICOTTA & SHRIMP

from Chalee Tennison

Recipe

Ingredients:	2 Tablespoons olive oil (the healthiest is extra virgin, cold-pressed) 1 cup chopped onion 3 large garlic cloves, minced 1/2 teaspoon salt 1 Tablespoons all purpose flour, or 2 Tablespoons 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 1/4 grated Parmesan cheese, freshly grated if possible for richer flavor 7 or 8 sun dried tomatoes packed in oil, drained and chopped 3 Tablespoons chopped fresh basil, or 2 teaspoons dried (fresh has so much more flavor!) 1/4 teaspoons fresh ground nutmeg (or store bought ground) 1 lb cooked shrimp, tails removed 1 lb fettuccine, freshly cooked (wheat fettuccine is 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

Directions:	1. Heat olive oil in a heavy saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. 2. Add garlic and cook for just a minute, stirring so that garlic doesn't burn. 3. Stir in flour and blend well. Gradually whisk in the milk, stirring and cooking until smooth and bubbly. 4. Add spinach, ricotta, ¼ cup grated Parmesan, sun dried tomatoes, basil, and nutmeg. Season with salt and pepper to taste. 5. Add cooked shrimp and simmer on medium-low heat until heated through. Check and adjust seasonings. 6. 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!!

Ingredients:

2 Tablespoons olive oil (the healthiest is extra virgin, cold-pressed)
1 cup chopped onion
3 large garlic cloves, minced
1/2 teaspoon salt
1 Tablespoons all purpose flour, or 2 Tablespoons 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
1/4 grated Parmesan cheese, freshly grated if possible for richer flavor
7 or 8 sun dried tomatoes packed in oil, drained and chopped
3 Tablespoons chopped fresh basil, or 2 teaspoons dried (fresh has so
much more flavor!)
1/4 teaspoons fresh ground nutmeg (or store bought ground)
1 lb cooked shrimp, tails removed
1 lb fettuccine, freshly cooked (wheat fettuccine is 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

Directions:

1. Heat olive oil in a heavy saucepan over medium heat. Add onion and cook until translucent, about 5 minutes.

2. Add garlic and cook for just a minute, stirring so that garlic doesn't burn.

3. Stir in flour and blend well. Gradually whisk in the milk, stirring and cooking until smooth and bubbly.

4. Add spinach, ricotta, ¼ cup grated Parmesan, sun dried tomatoes, basil, and nutmeg. Season with salt and pepper to taste.

5. Add cooked shrimp and simmer on medium-low heat until heated through. Check and adjust seasonings.

6. 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!!