Ricotta & Spinach Pasta Sauce

March 16, 2013 at 6:29 pm Leave a comment

Adapted from this recipe, with the addition of lemon juice per this recipe. This is SO easy and tastes much fresher and more elegant than it actually is. Fresh and frozen spinach are both great in this sauce, so I use whatever is on hand. Parmesan is a great topping, but not necessary.


– 12-16 oz. pasta
– 15 or 16 oz ricotta
– 1 package (10 oz) frozen spinach, thawed and drained
– juice of 1 lemon
– 1 tsp salt
– 3 tbsp butter
– black pepper (32 cranks)
– optional – chives, garlic powder, or other fresh/dried herbs to taste


1. Cook pasta. Reserve 1/4 cup or so of the water before draining.
2. While pasta cooks, combine all other ingredients in an oven-safe bowl and warm at 200 degrees.
3. When pasta is done, drain and return it to pot. Add ricotta sauce from bowl, and toss until well coated. Add pasta water if needed to thin sauce.


Entry filed under: adaptations, cheese, pasta, recipes, ricotta, spinach, Uncategorized, vegetarian.

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This is a cooking blog by someone who is not particularly good at cooking. I'm a lazy person who aspires to make simple, awesome, healthy food at home.


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