Spinach with pine nuts and ricotta recipe
The classic Italian combination of spinach and ricotta is hard to beat and makes for the perfect side. The flavours of nutmeg, cayenne pepper and lemon really bring this dish alive and the pine nuts give an added crunch.
See method- Serves 6
- 5 mins to prepare and 5 mins to cook
- 189 calories / serving
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 75g (3oz) pine nuts
- 1 tbsp olive oil
- 25g butter
- 3 x 240g packs baby leaf spinach
- ¼ tsp freshly grated nutmeg
- ¼ tsp cayenne
- ½ lemon
- 100g ricotta
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Shop ingredientsEach serving contains
- Energy
- 780kJ 189.0kcal
- Fat
- 17g
- Saturates
- 4g
- Salt
- 0.5g
- Sugars
- 3g
of the Reference intake
Carbohydrate 2.9gProtein 6.7gFibre 4.0g
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Sign in to shopMethod
- In a dry, nonstick frying pan, toast the pine nuts for 1-2 minutes, until golden. Remove from the pan and set aside.
- In the same pan, heat the oil and butter. Add the spinach, cover and cook over a low heat for 2-3 minutes, until wilted. Sprinkle over the nutmeg and cayenne, season, then toss to combine.
- Transfer to a platter, squeeze over the lemon and scatter with the pine nuts. Top with spoonfuls of the ricotta.
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