Recipe by Hey Jude
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.
Top Review by Mirj
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!
- 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