Spinach and Ricotta Cheese Sauce for Pasta |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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This is lovely served on any pasta. I think it originally came from an old WW Pasta Cookbook, so it's fairly low in calories and it's so simple that even my boyfriend cooks it. It makes quite a 'dry' pasta sauce. Ingredients:
1 teaspoon olive oil |
1 small onion, finely chopped |
500 g fresh spinach, chopped |
1/2 teaspoon fresh thyme, chopped |
120 g ricotta cheese |
1/2 teaspoon nutmeg, freshly grated |
15 g pine nuts, toasted |
salt, to taste |
fresh ground black pepper |
1 teaspoon vegetable stock, powdered (optional) |
1 garlic clove, minced (optional) |
Directions:
1. Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
2. Add the thyme, garlic (if using) and spinach.
3. Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
4. Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
5. Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
6. Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.
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