Directions:
- In small saucepan heat oil over medium high. Cook shallots, stirring occasionally, til soft, about 5 minute.
- Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much water as possible; transfer to food processor.
- Add shallots, ricotta, parmesan and nutmeg; season with salt and pepper. Process til smooth.
- Cook 1 1/2 lb fettuccine til al dente, according to pkg directions. Drain, reserving 1 c pasta water. Toss pasta with spinach sauce, thinning with pasta water as needed. Serve with extra parmesan.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 107.71 Kcal (451 kJ) | ||
| Calories from fat | 68.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 13.34mg | 4% | |
| Sodium | 590.72mg | 25% | |
| Potassium | 403.64mg | 9% | |
| Total Carbs | 4.58g | 2% | |
| Sugars | 0.6g | 2% | |
| Dietary Fiber | 1.63g | 7% | |
| Protein | 6.38g | 13% | |
| Vitamin C | 18.8mg | 31% | |
| Iron | 2.2mg | 12% | |
| Calcium | 184.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 104.21 Kcal (436 kJ) | ||
| Calories from fat | 66.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.41g | 12% | |
|---|---|---|---|
| Cholesterol | 12.91mg | 4% | |
| Sodium | 571.5mg | 25% | |
| Potassium | 390.5mg | 9% | |
| Total Carbs | 4.43g | 2% | |
| Sugars | 0.58g | 2% | |
| Dietary Fiber | 1.58g | 7% | |
| Protein | 6.17g | 13% | |
| Vitamin C | 18.2mg | 31% | |
| Iron | 2.2mg | 12% | |
| Calcium | 178.4mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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