Fettuccine with Creamy Spinach Sauce

6 oz. fettuccine
2 tsp olive oil
3 shallots, chopped
1 garlic clove, minced
2 cups chopped cleaned spinach
1 cup canned crushed tomatoes (no salt added)
1/4 tsp salt
1/2 cup part--skim ricotta cheese, pureed
1/4 tsp freshly ground pepper

Cook the fettuccine according to pkg directions. Drain, reserving 1/2 cup of the cooking liquid, and keep warm.

Meanwhile, heat the oil in a nonstick saucepan, then add the shallots. Saute until softened, then add the garlic and cook until fragrant. Stir in the spinach, tomatoes, and salt and cook until the spinach wilts.

Add the fettuccine, 1/4 cup of the reserved cooking liquid, and the ricotta. Cook, tossing, until heated through. If you like, add more of the cooking liquid to make the sauce cremier. Sprinkle with the pepper and serve.

Serves 4

Points per serving: 5