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Spinach and ricotta pasta with sage brown butter recipe

Spinach and ricotta pasta with sage brown butter recipe

13 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 Lurpak Slightly 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

Perfect with:

Lurpak Slightly Salted ButterWith its legendary subtlety and freshness, this butter enhances any dish Lurpak Slightly Salted Butter
With its legendary subtlety and freshness, this butter enhances any dish
If you don't have any spinach, try using kale

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

  1. 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.
  2. 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

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