| | Directions | | Cook and stir onion and garlic in oil until tender. Stir in ricotta cheese; cook 2 minutes. Add spinach; mix well. Cook on medium-low heat until thoroughly heated. Stir in tomatoes. Toss with hot cooked fettuccine or pasta of your choice. Season to taste with salt and pepper. Makes 5 cups sauce enough for 1 1/2 lbs. cooked pasta. |
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| Ingredients | | - |  | 1 onion, chopped (medium) |
| - | | 3 cloves garlic, minced |
| - | | 3 tablespoons olive oil |
| - | | 1 1/2 cups whole milk ricotta cheese |
| - | | 1 cup milk |
| - | | 2/3 cup grated Parmesan cheese |
| - | | 1 package frozen chopped spinach, thawed and drained |
| - | | 3 plum tomatoes, chopped |
| - | | salt |
| - | | pepper |
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