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Spinach and ricotta pasta with sage brown butter recipe

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


  • 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

  • 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


  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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