INGREDIENTS:

1 pkg. frozen chopped spinach
1 tsp. dried oregano, powdered
1 tsp. dried basil, powdered
1 1/2 c. half and half
1 1/2 c. (15 oz.) whole milk ricotta cheese
Salt
Fresh pepper

DIRECTIONS:

Cook spinach in water, breaking it up as it thaws. When it’s heated all the way through, drain well and press out excess water. Puree all ingredients in a food processor or blender. Stir the mixture in a saucepan over low heat until hot. Correct seasoning if necessary; the sauce must be adequately salted. Refrigerate until needed, then reheat and stir into hot pasta. 4 servings.

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