This recipe was a great way to use up the bag of spinach I had on hand.
1/2 stick butter
1 clove garlic, minced
1 (10 oz) bag fresh spinach
1 t salt
1 cup ricotta cheese
1/4 cup freshly grated parmesan, plus extra for serving
1/4 cup heavy cream, half and half or milk
1/8 t freshly grated nutmeg
8 oz hot cooked spaghetti or pasta
freshly diced tomato
In a large saucepan over medium heat melt butter. Add garlic and saute about 30 seconds. Add spinach and cook with salt for 10 minutes.
Reduce heat to low; stir in remaining ingredients. Mix sauce well and cook til just heated through; do not boil.
Toss spaghetti with sauce.
Serve with Parmesan and tomatoes and a side of garlic toast.
The original recipe can be found here: pasta with spinach sauce