8
Submitted by -Sylvie-
"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."
photo by Thorsten 
- Ready In:
- 15mins
- Ingredients:
- 11
- Serves:
-
4
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ingredients
- 1 teaspoon olive oil
- 1 small onion, finely chopped
- 1.10 lb fresh spinach, chopped
- 1⁄2 teaspoon fresh thyme, chopped
- 0.26 lb ricotta cheese
- 1⁄2 teaspoon nutmeg, freshly grated
- 0.03 lb pine nuts, toasted
- salt, to taste
- fresh ground black pepper
- 1 teaspoon vegetable stock, powdered (optional)
- 1 garlic clove, minced (optional)
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directions
- 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.
Questions & Replies
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Reviews
-
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
-
I wouldn't call this a real sauce but it does perk up spinach and goes nicely with pasta.
Riverside Len
-
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!
luvcookn
-
This was a great Fri. night choice since it was so "fuss-free." I used my processor to finely chop the onion and spinach. I intended on eating this myself but ended up giving my husband a portion and he surprised me by requesting a second helping! He normally does NOT like cooked spinach but I think because it was finely chopped and resembled a pesto and the very generous sprinkle of red pepper flakes that won him over. I also added about 1/2 cup raisins in, too, since I love the combo. of spinach, garlic, pine nuts, and raisins. Thanks Sylvie, for giving me a way to use up my ricotta!Roxygirl
Roxygirl in Colorado
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I served this as a side to a butter chicken dish. Mine did turn out a bit runny even after draining it twice, maybe it was because I used Low-Fat cheese. I also thought the amount of cheese was probably not enough either, next time when I make this again, I might add more cheese. But overall, the taste was quite satisfying even without the nuts, thyme or vegetable stock.
Domestic Princess
see 3 more reviews
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Tweaks
-
I like spinach, ricotta and nutem, so voil this is my kind of pasta recipe. The recipe is foolproof and delicious. The combination of spinach and nutmeg is great and I use a lot of nutmeg here! Don't expect a creamy sauce. It is sticky, but melts in your mouth and is delicious creamy in taste. Instead of pine nuts I used walnuts and omit the vegetable stock. I think the garlic complete this wonderful and easy recipe. Thanks for sharing.
Thorsten
RECIPE SUBMITTED BY
-Sylvie-
Dewsbury, West Yorkshire
- 30 Followers
- 132 Recipes
- 37 Tweaks
Hi, I'm 31 and cooking and living in England. I was born in Germany and that's where I grew up and lived until I came to the UK to go to University in 1998.I never went back to live in Germany, even though all my family is still there.
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