Pasta with ricotta spinach and ham sauce

Name: Pasta with ricotta spinach and ham sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1/2 pack (225 g) Frozen leaf spinach; 100 g cooked ham; 400 g Noodles (e.g. Parpadelle); 7-10 Tbsp Salt; 1 TEASPOON + 1 tablespoon of olive oil; 1 TABLESPOON Flour; 150 g Whipped cream; 250 ml Vegetable broth; 150 g Ricotta cheese; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Oregano

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1/2 pack (225 g) Frozen leaf spinach
100 g cooked ham
400 g Noodles (e.g. Parpadelle)
7-10 Tbsp Salt
1 TEASPOON + 1 tablespoon of olive oil
1 TABLESPOON Flour
150 g Whipped cream
250 ml Vegetable broth
150 g Ricotta cheese
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Oregano

Directions

1
##[Spinach] Defrost. Cut the ham into pieces. Cook pasta in boiling salted water according to package instructions. Heat 1 tsp. oil in a frying pan. Fry the ham in it until crispy while turning, remove.
2
Add 1 tbsp. oil to the frying set in the pan, heat, stir in flour and sauté. Deglaze with ##cream## and broth, bring to the boil and simmer for 1-2 minutes while stirring and remove from the heat. Stir in ricotta, season with salt, pepper and sugar. Squeeze out some spinach, fold into the sauce with ham. Drain the pasta and arrange the ricotta sauce in plates, garnish with oregano
3
Waiting time approx. 1 hour