1 pkg. frozen chopped spinach
2 cloves of garlic minced
4 tbsp. flour
1/2 lb. ricotta cheese
Salt and pepper
Sliced toasted almonds
1 med. onion chopped
4 tbsp. butter
2 c. milk
1/2 c. parmesan cheese
1 lb. cooked fettuccine

Thaw the spinach and drain well, squeezing until almost dry. Melt the butter in a large skillet, add the onion and garlic and cook until the onion slightly golden. Add the flour and stir in the milk slowly, cook until thickened. Add the salt and pepper, ricotta cheese and parmesan cheese stir until cheese is melted and mixed well, then simmer for 10 minutes. Add the well drained spinach and heat but do not boil. Serve over the cooked fettuccine and top with the almonds and extra parmesan. Serve 6.