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Spinach and ricotta pasta with sage brown butter recipe
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14 ratings
Ready in just 10 minutes and made with only 5 ingredients, this speedy pasta recipe with a buttery sage sauce, fresh salad leaves and pecorino is ideal for those busy weeknights when you need a comforting bowl of pasta with minimum fuss. It really is one of the easiest recipes you could wish for. See method
Ingredients
- 60g Salted butter
- 20 sage leaves
- 2x 70g pack Tesco Finest green princess peashoots and baby chard salad
- 2 x 250g pack Tesco Finest spinach, buffalo ricotta and pine nuts girasoli
- 8 tsp grated pecorino
Each serving contains
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Energy
1550kj
373kcal
19%
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Fat
25g
36%
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Saturates
12g
62%
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Sugars
3g
3%
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Salt
1.3g
22%
of the reference intake
Carbohydrate 21.3g
Protein 11.9g
Fibre 7.7g
Method
- Melt the butter in a frying pan over a medium heat. Add the sage leaves and fry for 4-5 minutes until the sage is crisp and the butter has turned a nut-brown colour.
- Meanwhile, divide the salad between 2 plates and cook the filled pasta to pack instructions. Use a slotted spoon to transfer the pasta to the plates, then spoon over the brown butter and sage leaves. Finish with grated pecorino to serve.
See more Pasta recipes