Spinach and Ricotta Cheese Sauce for Pasta

Total Time
15mins
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.

Ingredients Nutrition

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.
Most Helpful

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 Cook Therefore I Am September 07, 2009

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

Riverside Len March 08, 2012

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..."Fresh Homemade Ricotta Cheese". Thank you -Sylvie- for this yummy recipe!

luvcook'n March 18, 2009