Ingredients1 chopped onion
Frozen or fresh spinach
1 tub ricotta
1/2 lemon, juiced
Handy HintServe with grated parmesan and toasted sunflower and pumpkin seeds.
MethodPut pasta on to boil.
Gently fry onion, then add spinach.
Cook until wilted/defrosted.
Add ricotta, lemon juice, nutmeg.
Blitz with a food processor/soup wand.
Add stock so that the mixture is sauce like, but not too runny.
Stir and taste.
Mix with pasta (I prefer linguine for this).