8 ounces gf fettuccine 1 cup gf chicken broth 10 ounce package frozen chopped spinach, thawed and squeezed dry 1/3 cup sun-dried tomato halves, cut in half 1 garlic clove, minced 1 cup gf ricotta cheese 1/4 teaspoon fresh ground pepper 1/4 cup crumbled gf feta
Directions
Cook fettuccine according to package instructions. Drain.
In a medium saucepan, bring broth, spinach, sun-dried tomatoes and garlic to a boil over high heat. Reduce heat to a simmer, cover, and cook for about 5 minutes. Add ricotta and pepper to saucepan and stir and cook for 1 more minute.
Transfer mixture to a large bowl. Add pasta and feta; tossing to combine.
Glutenfreeda's Blog
Glutenfreeda on Twitter
Glutenfreeda on Facebook
RSS
Cummulative Rating
