Pasta with Creamy Spinach Sauce

Pasta with Creamy Spinach Sauce

I was always a fan of spinach. Even as a kid. When my mom would make Pork Chops Florentine, I would eat all of the spinach. She learned to add a lot more than the original recipe called for. I love spinach raw in salads, in soups, creamed, baked in casseroles. When I grow spinach, I will often graze on it while working in my garden. It is no surprise that I love this recipe, then.

The sauce reminds me of creamed spinach, also a favorite childhood dish of mine. The recipe makes enough to generously sauce a pound of pasta. It is very tasty and easy to make. Great when you need a home made meal, but don’t have a lot of time.

The recipe uses frozen spinach, but you can use fresh spinach , if you prefer. Just cook down 12-16 oz. of fresh spinach and use like the frozen spinach.

Creamy Spinach Sauce

1/4 c. butter

1 (10 oz.) package frozen spinach, thawed and drained

1 t. salt

1 c. ricotta cheese

1/4 c. grated Parmesan cheese

1/4 c. milk


Heat spinach in butter for 5 minutes. Add remaining ingredients and heat gently until warmed through. Do not boil sauce. Toss sauce over hot, cooked pasta. Makes 2 1/2 cups, enough for about a pound of pasta.


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