Prep 5 mins
Cook 10 mins
This is a great after-work recipe when things are running late. It takes just 15 minutes from beginning to end if you get your water boiling for the pasta as soon as you walk in the door. This makes enough sauce for about 1 pound of pasta, the variety is up to you! I serve this with crusty bread and a quickly tossed green salad.
- 1⁄4 cup olive oil
- 1 (10 ounce) package frozen chopped spinach
- 1 teaspoon salt
- 1 cup ricotta cheese
- 1⁄4 cup grated parmesan cheese
- 1⁄4 cup milk
- 1⁄8 teaspoon ground nutmeg
- In a 2-qt. saucepan over medium heat, in hot butter, cook spinach and salt 10 minutes.
- Reduce heat to low; add remaining ingredients; mix sauce well; cook sauce until just heated through, do not boil!
If you like green food, this is for you! I made this together with my two youngest Dornettes last night, and in spite of their "but it's green!" comment, supper was a success! I used a huge bunch of fresh spinach and chiffonaded it with my mezzaluna before cooking it in the butter. I added just a dash of Hungarian paprika. We had these with tri-color fusilli and a tall glass of chocolate milk to wash it down. Comfort food all the way! Thanks Jude!
This is wonderful. I was looking for a recipe to use both leftover pasta and spinach for a simple lunch, but didn't want a heavy alfredo. This was light and mild, but good. For the onion-lovers, I sauteed onions to add. I also threw in a few sundried tomatoes.
This recipe was good, I didn't have any nutmeg, so I instead I used garlic, pepper, basil and a little sugar. The original sauce was a bit bland, however lacking the nutmeg it was most likely the problem. It was very easy and quick and the other half really liked it, will definitely make again, next time I will try it as written. Thanks for a quick weeknight meal!