Fettuccine Florentine

  • Yield: 4 to 6 servings


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


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

Nutritional Info *per serving

  • Calories 332
  • Fat 6.8g
  • Saturated Fat 2.5g
  • Cholesterol 13.3mg
  • Sodium 105mg