Creamy Tomato Spinach Fettuccine

Spinach

1 lb canned diced tomatoes

1/2 cup olive oil

2-3 tsps of minced Garlic

1/4 lb (less or more depending on what you want) of Ricotta cheese

Salt & Pepper

Fettuccine

Freshly grated Parmesan for garnishing

In a large saucepan, heat 1/2 cup olive oil on medium heat. Add the minced garlic and heat only until just starting to turn light gold color. Add loose spinach, salt & pepper, and toss quickly to coat the spinach and cook about 1-2 minutes.

Add the tomatoes and lower the heat -- cook this slowly, stirring from time to time, for about 25 minutes.

Start a pot of boiling water and time it so your pasta will be done at the same time the sauce is. Drain pasta.

Just before you're ready to pour the sauce onto the pasta, add the 1/4 lb of ricotta cheese into the sauce and stir to incorporate throughout the sauce. Add sauce to pasta with some parmesan cheese on top.