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Nutrition Facts
Serving Size 1 (178g) Recipe makes 4 servings
Calories 125
Calories from Fat 73		(58%)
Amount Per Serving		%DV
	Total Fat 8.2g	12%
	Saturated Fat 3.0g	14%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 124mg		5%
Potassium 778mg		22%
Total Carbohydrate 7.9g		2%
	Dietary Fiber 3.2g	12%
	Sugars 1.6g
Protein 7.7g		15%
detailed view... how is this calculated?

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Spinach and Ricotta Cheese Sauce for Pasta

Recipe #96927 | 15 min | 5 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: -Sylvie-
Aug 4, 2004

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.

SERVES 4 (change servings and units)

Ingredients

1 teaspoon olive oil
1 small onion, finely chopped
500 g fresh spinach, chopped
1/2 teaspoon fresh thyme, chopped
120 g ricotta cheese
1/2 teaspoon nutmeg, freshly grated
15 g pine nuts, toasted
salt, to taste
fresh ground black pepper
1 teaspoon vegetable stock, powdered (optional)
1 garlic clove, minced (optional)

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.

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Featured Reviews for This Recipe

From: I Cook Therefore I Am

On Sep 7, 2009

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!

0 people found this review helpful

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From: luvcook'n

On Mar 18, 2009

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!

0 people found this review helpful

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From: chia

On Aug 31, 2004

this is easy to prepare and quick to throw together. i added some pasta cooking water to make the sauce creamier and added some dried red pepper.

6 people found this review helpful

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From: Thorsten

On Aug 27, 2005

I like spinach, ricotta and nutem, so voilà 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.

4 people found this review helpful

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