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Spinach with pine nuts and ricotta recipe

3 ratings

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
Healthy
Vegetarian
Gluten-free

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

Each serving contains

Energy
780kj
189kcal 9%
Fat
17g 24%
Saturates
4g 21%
Sugars
3g 3%
Salt
0.5g 8%

of the reference intake
Carbohydrate 2.9g Protein 6.7g Fibre 4g

Method

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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