Prep 5 mins
Cook 10 mins
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.
- 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)
- Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
- Add the thyme, garlic (if using) and spinach.
- 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.
- Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
- 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.
- Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.
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!
I wouldn't call this a real sauce but it does perk up spinach and goes nicely with pasta.
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!