Lighter Fettuccine Alfredo

Ingredients

3/4 pound(s) fettuccine
1 cup(s) thick whole-milk ricotta cheese
 1/4 cup(s) chopped basil leaves  Salt and freshly ground black pepper
1 minced gaarlic clove  
1 bag frozen spinach  
1/2 TB butter  
1/2 c parmesan cheese plus more for serving
1/4 c mozerella or some other white cheese I used quesadilla cheese

Directions
In a large pot of boiling salted water, cook the fettuccine until al dente. Reserve 3/4 cup of the pasta cooking water and drain the fettuccine well.

Melt butter in skillet and saute minced garlic.

Add the ricotta and the 1/2 cup of grated cheese to the pot along with the reserved pasta cooking water; stir until smooth. Add the thawed frozen spinach

Add the fettuccine and the basil, season with salt and pepper and toss. Serve in bowls, passing additional grated cheese at the table. If it is too watery from the spinach just let it rest for a few minutes and it will thicken up.

 I served this fettuccine with a peppered pork tenderloin and it had just the right contrast of flavor to make it delicious!

Side note  use less basil if your not crazy about it!Next time I make it I will keep the cheese sauce separate and toss the pasta in the garlic and spinach mixture. Only pouring the cheese sauce on at the last minute to give it a creamier sauce feeling. tossing it with the spinach the spinach absorbed all the cheese sauce.