Spinach and Ricotta Cheese Sauce for Pasta

Submitted by -Sylvie-

"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."

 

• Ready In: 15mins
• Ingredients: 11
• Serves: 4

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.

Reviews

[I Cook Therefore I]

Holy cow I made this a while ago and forgot to rate it--this was fantastic and SO quick! Will make again very pleased with this dish!

 

[Riverside Len]

I wouldn't call this a real sauce but it does perk up spinach and goes nicely with pasta.

 

[luvcookn]

This is a great little recipe! I have made it twice now. For the first one I served over pasta. The second one...I rolled it up in fresh whole wheat lasagne noodles and put them into a casserole with sauce and topped with cheese. I made 8 rolls and everyone thoroughly enjoyed them. I too love the hint of nutmeg...really brings out the other flavours. When I added the ricotta...I left small lumps instead of making it smooth. I made my "usual" recipe..."recipe #180628". Thank you -Sylvie- for this yummy recipe!

 

[Roxygirl in Colorado]

This was a great Fri. night choice since it was so "fuss-free." I used my processor to finely chop the onion and spinach. I intended on eating this myself but ended up giving my husband a portion and he surprised me by requesting a second helping! He normally does NOT like cooked spinach but I think because it was finely chopped and resembled a pesto and the very generous sprinkle of red pepper flakes that won him over. I also added about 1/2 cup raisins in, too, since I love the combo. of spinach, garlic, pine nuts, and raisins. Thanks Sylvie, for giving me a way to use up my ricotta! Roxygirl

 

[Domestic Princess]

I served this as a side to a butter chicken dish. Mine did turn out a bit runny even after draining it twice, maybe it was because I used Low-Fat cheese. I also thought the amount of cheese was probably not enough either, next time when I make this again, I might add more cheese. But overall, the taste was quite satisfying even without the nuts, thyme or vegetable stock.