Spinach And Ricotta Cheese Sauce For Pasta

• 1 teaspoon olive oil
• 1 small onion, finely chopped
• 500 g fresh spinach, chopped
• 1/2 teaspoon fresh thyme, chopped
• 120 g ricotta cheese
• 1/2 teaspoon nutmeg, freshly grated
• 15 g pine nuts, toasted
• salt, to taste
• fresh ground black pepper
• 1 teaspoon vegetable stock, powdered (optional)
• 1 garlic clove, minced (optional)

1. Heat the oil in a pan and fry the onion on a gentle heat until soft but not browned.
2. Add the thyme, garlic (if using) and spinach.
3. Continue to cook on low heat until the spinach leaves have wilted, approximately 2-3 minutes. If you're spinach was very wet and there is a lot of water in the pan, drain some off otherwise the sauce will be very runny. If you're not sure drain it into a separate bowl you can always add some later if you feel it's too thick.
4. Add the ricotta cheese and mix, using a wooden spoon, until it forms a smooth sauce.
5. Season, using nutmeg (I use more than stated above, but then I really like nutmeg), salt, freshly ground pepper and powdered vegetable stock to taste.
6. Sprinkle with toasted pine nuts and serve straight away on your favourite pasta.

olive oil, onion, fresh thyme, ricotta cheese, nutmeg, pine nuts, salt, fresh ground black pepper, vegetable stock, garlic

Taken from www.food.com/recipe/spinach-and-ricotta-cheese-sauce-for-pasta-96927 (may not work)