Spinach and Ricotta Cheese Sauce for Pasta

-Sylvie-'s Note:

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.

• Total Time: 15 mins
• Prep Time: 5 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 teaspoon olive oil
• 1 small onion , finely chopped
• 500 g fresh spinach , chopped
• ½ teaspoon fresh thyme , chopped
• 120 g ricotta cheese
• ½ 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.

Reviews

[I Cook Therefore I Am]

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!

[luvcook'n]

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!

[Roxygirl in Colorado]

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