Spinach and Ricotta Pasta


This pasta is choke full of spinach for a healthy dose of veggies.

1 tsp olive oil
1 small onion, finely chopped
3 cloves garlic, chopped
1 lb fresh spinach, chopped
1/2 tsp fresh thyme, chopped
8 oz ricotta cheese
1/4 c milk
1/2 tsp nutmeg, freshly grated
1/4 c pine nuts, toasted
1/2 lb pasta
salt and pepper

Bring a large pot of salted water to a boil, cook pasta according to packaging.

Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned. Add the thyme, garlic and spinach. Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. Stir in ricotta and milk, cook until smooth, adding more milk as needed.

Add pasta, heat through and allow pasta to absorb the sauce, about 2 minutes.

Serves 2.