Ingredients

• 1 cup part-skim Ricotta cheese
• Salt and pepper
• 1/2 cup or more chicken broth
• Pinch nutmeg
• 10 ounces thawed chopped spinach
• 1/4 cup packed parsley, chopped squeezed of liquid
• 8 ounces spinach (dry)
• 2 tablespoons unsalted butter fettuccine or linguine, cooked
• 2 scallions thinly sliced
• 1/2 cup grated Parmesan cheese

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Instructions

1. Thin ricotta cheese with broth. Saute spinach in butter. Add scallions; season to taste with salt, pepper and nutmeg. Stir in parsley, ricotta and broth; bring just to a simmer. Toss cooked pasta with spinach mixture. Serve with lots of grated Parmesan and freshly ground black pepper.