Fettuccine With Spinach And Feta Cheese

1. 1

   Thaw and squeeze the spinach. The tomato halves should NOT BE OIL PACKED.

2. 2

   In large pot of boling water cook the fettuccine until just tender. Drain well.

3. 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. 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. 5

   For Vegetarian use the meatless broth option. Chicken broth is NOT meatless.

* Per serving · 4 servings · Values may vary.

No additional tips available.