Wednesday, 30 January 2008

Tuesday's Dinner: Spinach and Ricotta Cheese Sauce with Tortellini

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I found this recipe originally in a Weight Watchers Pasta Cookbook that I picked up from a charity shop years ago. The best thing about this recipe, rather than being fairly low in calories (well at least if you don't overdo it with the pasta), is that it's so quick to make, which makes it ideal for those nights where I get home from work late and don't really feel like cooking. You can have this on the table in 20 minutes.

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It's okay to leave out the pine kernels, but their sweet nuttiness really make this recipe. The sauce is quite thick, unless your spinach is quite wet, so if you prefer it to be a little thinner add a little bit of milk or vegetable stock at the end. According to the cookbook this serves four people, but then we're talking Weight Watchers, so we usually finish it between the two of us.

Spinach and Ricotta Cheese Sauce for Pasta

1/2 onion, finely chopped
1 clove of garlic, crushed
1 tsp fresh thyme
1lb spinach, washed, coarse stems removed and roughly chopped
150gr ricotta cheese
freshly grated nutmeg, to taste
salt, to taste
pepper, to taste
2-3 tbsp pine kernels, toasted

Heat the oil in a frying pan and add the chopped onion. Sautee over a low heat until the onions are soft and golden, but not brown.

Add the thyme and the garlic and fry for a further two minutes or until you can smell the garlic. Make sure it doesn't brown by stirring continuously.

Add the chopped spinach and cook until wilted.

Stir in the ricotta cheese, mix well and heat through.

Season liberally with nutmeg, salt and pepper and serve immediately over your favourite cooked pasta. Sprinkle with toasted pine kernels.

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1 comment:

Marie said...

Sylvie, it is only 8 o'clock in the morning and you have me craving pasta!