8 oz. cooked fettucini
1 (10 oz.) pkg. frozen spinach
2 tbsp. oil (olive)
2 cloves garlic, minced
1 c. low fat Ricotta cheese
1/2 c. chicken broth
1/4 c. Parmesan cheese
Basil and oregano to taste

Saute garlic in oil. Add spinach that has been thawed and excess juice squeezed out. Saute for 3-5 minutes. Add cheese, chicken broth and spices. Stir to combine. Serve over cooked fettucini.