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Spinach and ricotta pasta with sage brown butter recipe

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

Serves 4
5 mins to prepare and 5 mins to cook
373 calories / serving

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

Energy
1550kj
373kcal 19%
Fat
25g 36%
Saturates
12g 62%
Sugars
3g 3%
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