Spinach Sauce with Ricotta and Ham

Page 162

Cuisine: Italian | Course Type: Main Courses

(1 review)

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Recipe Reviews

Using just spinach, ham and cheese, this sauce was easy to prepare and was done in less time than it took to cook the pasta.

I did take a few liberties with the recipe: I used only 1 tbsp butter to sauté the ham and spinach instead of 1/4 cup, used low fat ricotta cheese, and used pasta water instead of additional butter to help create a sauce at the end. I also used pre-washed baby spinach which I didn’t pre-cook.

Served with whole wheat pasta, it was a quick, light and tasty meal. My family thought it could have used a little sautéed garlic or onion, but I thought that the ham and parmesan prevented it from being bland and I enjoyed being able to taste the spinach and ricotta.

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