Spinach and ricotta pasta from fourlittlefeet

egg free nut free kids can help can make in advance ok to freeze vegetarian low fat
Category
Vegetarian recipes
Servesadjustable (4ish)
Prep time 15 mins
Cook time10 mins

Mumsnetter ratings

based on (3) reviews
Ease of finding ingredients 9.667
Ease of cooking9.667
Success with kids7
Success with adults8
Overall Mark 8

Ingredients

1 chopped onion
Oil
Frozen or fresh spinach
1 tub ricotta
1/2 lemon, juiced
Nutmeg
Stock
Pasta

Handy Hint

Serve with grated parmesan and toasted sunflower and pumpkin seeds.

Method

Put 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).
Yummy!

Mumsnetter Reviews

From: Mumfun on Tue 16-Mar-10 16:02:32 Overall rating: 5.8
Really wanted to like this as love this type of food and cook it often. But I found it bland and the kids hated itand totally refused to eat it. Sorry!
From: furrymonster on Tue 01-Sep-09 15:59:20 Overall rating: 10.0
This was yummy, even our 7 month old agreed! I would recommend adding garlic though.
From: fourlittlefeet on Thu 16-Oct-08 17:28:57 Overall rating: 10.0
This is great for all sorts of occasions and can be used to stuff canneloni which you then cover with a red sauce, or use in lasagne. Very popular for all ages, cheap, a real store cupboard standby.



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