Recipe

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• 8 oz fettuccine
• 1 cup reduced-sodium vegetable broth , meatless option
• 10 oz frozen chopped spinach
• 1/3 cup sun-dried tomato
• 1 garlic clove, minced
• 1 cup part-skim ricotta cheese
• 1/4 tsp fresh ground pepper
• 1/4 cup crumbled feta cheese

• 1 Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED.
• 2 In large pot of boling water cook the fettuccine until just tender. Drain well.
• 3 Meanwhile in saucepan, bring broth [your choice], spinach, tomatoes, and garlic to a boil over high heat. Reduce, simmer, cover and cook until spinach is warmed through about 5 minutes.
• 4 Stir in ricotta and pepper. Cook until warmed thru about a minute. Transfer to a large bowl. Add pasta and feta. Toss to combine. Divide into serving bowls and serve.
• 5 For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.