Wednesday, March 17, 2010

Spinach Ricotta Sauce

This is great to make if you have some leftover ricotta after making a lasagna or baked ziti.

10 oz frozen spinach- thawed and well drained
2 tbsp olive oil
1 med onion- chopped
4 garlic cloves- minced (I do that Rachael Ray thing and grate the garlic- so easy)
1/2 cup of water
1 1/2 cups part-skim ricotta cheese
1/2 tsp salt
1/4 tsp pepper
dash of nutmeg
1 lb short pasta (like a bowtie) for day you serve

Thaw and drain spinach. Pat dry with paper towels to remove as much liquid as possible. Chop onion. Mince garlic.
In a large skillet, heat olive oil. Add onion and garlic; cook until onion is softened. Add 1/2 cup water; bring to a boil. Remove from heat. Stir in spinach, ricotta cheese, salt, pepper and nutmeg. Place in a labeled freezer bag and freeze.
To serve- thaw. Cook pasta according to package instructions. Reheat sauce over low heat until through and recombined, stirring frequently. Spoon over pasta.
I like to add a chopped tomato and toasted pinoli nuts to this when I serve it.


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