• 1 pkg (10 oz/300 g) frozen chopped spinach, thawed
• 3/4 lb (375 g) fettucini or linguini pasta
• 2 tbsp (30 ml) butter
• 1 onion, chopped
• 1 red pepper, diced - optional
• 2 cloves garlic, minced
• 1 1/2 tsp (7 ml) dried basil
• 3 tbsp (45 ml) all-purpose flour
• 2 1/4 cups (550 ml) milk
• 1 cup(250 ml) grated Canadian Parmesan cheese, divided
• 3 tbsp (45 ml) tomato paste
• 3/4 tsp (3 ml) salt
• 1/4 tsp (1 ml) ground nutmeg
• Pinch of cayenne pepper

1. Place thawed spinach in a sieve. Remove water by firmly pressing the spinach with the back of a spoon or by squeezing with your hands. Set aside. Cook pasta according to package directions.
2. Meanwhile, melt butter in a saucepan over medium heat. Add onion, red pepper, garlic and basil; cook 3 to 5 minutes. Stir in flour.
3. Gradually whisk in milk making sure there are no lumps. Stirring, bring to a boil; reduce heat and simmer for 1 minutes. Stir in spinach, 1/2 cup (125 ml) Canadian Parmesan cheese, tomato paste, salt, nutmeg and cayenne pepper.
4. Toss sauce with fettucine. Serve with remaining Canadian Parmesan cheese.

4-6 servings
Tips: A really simple supper. Make the sauce while the pasta cooks. Serve with crusty bread and the meal's complete.