SPINACH AND RICOTTA CHEESE SAUCE FOR PASTA
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.
Provided by -Sylvie-
Categories Sauces
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 124.8, Fat 8.2, SaturatedFat 3, Cholesterol 15.3, Sodium 124.8, Carbohydrate 7.7, Fiber 3.3, Sugar 1.6, Protein 7.7
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