Spinach Sauce for Pasta
photo by Marla Swoffer
- Ready In:
- 15mins
- Ingredients:
- 7
- Yields:
-
2 1/2 cups
- Serves:
- 6
ingredients
- 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
directions
- 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!
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Reviews
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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!
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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!
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Tweaks
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This was great fun to try out! I used fresh spinach, olive oil spray & lots of minced garlic! I used the cottage cheese/sour cream substitute from another genius reviewer (I never have ricotta on hand!). I don't think the milk is necessary if using cottage cheese since my sauce was a bit runny. I didn't use any nutmeg & served it over julienned zucchini instead of pasta. Thank you for sharing; was a great experience!
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin