Anononymous 8-08-05

2 Tablespoons olive oil

1 medium onion, chopped

3 large garlic cloves, minced

1 Tablespoon all purpose flour

2 cups whole milk (do not use nonfat or lowfat)

1 (10-ounce) package frozen chopped spinach,

thawed and well drained

3/4 cup ricotta cheese

1/3 cup freshly grated Parmesan cheese

10 oil packed sun-dried tomatoes, drained, cut into strips

3 Tablespoons chopped fresh basil

1/4 teaspoon ground nutmeg

Salt and Pepper to taste

1 pound fettucine, cooked to package directions

1/2 cup minced green onions

1/2 cup toasted pine nuts

Grated Parmesan cheese for garnish

Heat oil in a heavy medium saucepan over medium heat. Add onion and

cook until translucent, stirring occasionally, about 4 minutes. Add

garlic and cook 1 minute. Stir in flour and cook 1 minute. Gradually whisk in milk and cook until sauce is smooth and

bubbling, stirring constantly, about 4 minutes. Mix in spinach,

ricotta, Parmesan cheese, sun-dried tomatoes, basil and nutmeg.

Season with salt and pepper. Simmer over medium-low heat until

heated through, stirring occasionally, about 5 minutes. Toss drained fettucine with sauce. Garnish with green onions and

pine nuts. Pass the Parmesan cheese at the table. SERVES: 4