This Spinach and Ricotta Pasta is a perfect weeknight dinner that combines creamy ricotta with fresh spinach and garlic, delivering a flavorful yet light dish in just 25 minutes.
High in protein, rich in fiber, and filled with healthy fats, it’s a great option for a nutritious, satisfying meal.
Quick, easy, and adaptable, this dish works well for both busy nights and meal prepping.
Creamy Spinach and Ricotta Pasta
Equipment
- 1 large pot (for cooking pasta)
- 1 Large Skillet (for sautéing)
- 1 measuring cup (for reserved pasta water)
- 1 garlic press (optional)
- 1 spatula (for stirring)
Ingredients
- 10 ounces Penne Rigate pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 6 ounces fresh spinach
- 8 ounces ricotta cheese
- 1 tablespoon Parmesan cheese grated or shaved (plus more for serving)
- Ground nutmeg to taste
- Salt and pepper to taste
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a boil. Once boiling, add 10 ounces of Penne Rigate pasta and cook according to the package instructions, usually around 8-10 minutes, until the pasta is al dente (firm to the bite). Stir occasionally to prevent the pasta from sticking together. Once cooked, reserve 1 cup of pasta water, which will be used later to adjust the sauce’s consistency. Drain the pasta and set it aside, keeping it warm.
- Sauté Garlic and Spinach: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Once the butter has melted and is beginning to bubble gently, add 3 minced garlic cloves. Sauté the garlic for about 30 seconds, until fragrant and lightly golden—be careful not to burn it. Next, add the 6 ounces of fresh spinach. Stir the spinach into the garlic and butter mixture, allowing it to wilt down. This should take about 1-2 minutes. The spinach will shrink as it cooks, so don’t worry if it seems like a large amount at first.
- Combine with Ricotta: Once the spinach has wilted and softened, reduce the heat to low. Add 8 ounces of ricotta cheese to the skillet. Use a spatula or spoon to stir the ricotta into the garlic and spinach mixture. The ricotta will melt slightly, creating a creamy base. Allow it to cook for an additional minute, stirring occasionally, until everything is well-combined and heated through.
- Add Pasta and Pasta Water: Now, add the drained Penne Rigate to the skillet with the spinach and ricotta sauce. Pour in 1/4 cup of the reserved pasta water to help loosen the sauce and coat the pasta more evenly. Stir the pasta gently into the sauce, ensuring that every piece is coated. The pasta water helps the sauce adhere to the pasta and creates a smooth, cohesive texture. Let everything cook together for about 2-3 minutes, stirring occasionally. If the sauce is still too thick, you can add more reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Season and Flavor the Sauce: Once the pasta is well-mixed with the creamy ricotta sauce, it’s time to season. Stir in 1 tablespoon of grated or shaved Parmesan cheese for an extra layer of richness. Add ground nutmeg to taste—this warm, aromatic spice complements the creaminess of the ricotta perfectly. Season with salt and pepper to taste, adjusting as needed. Stir everything together to ensure the flavors are evenly distributed.
- Finish and Serve: Once the pasta and sauce are fully combined and seasoned, take the skillet off the heat. For an added burst of flavor and texture, sprinkle additional Parmesan cheese on top of each serving. Serve the pasta immediately, while hot and creamy. You can garnish with a few extra fresh spinach leaves or a sprinkle of freshly ground pepper for a bit of color and extra taste.
Notes
- Pasta Choice: Penne Rigate is recommended for this dish, but you can use any pasta shape you prefer, such as fusilli, rigatoni, or even spaghetti.
- Ricotta Substitution: If you don’t have ricotta, you can substitute with cottage cheese for a lighter option or mascarpone for a richer, creamier texture.
- Nutmeg: A small amount of nutmeg adds a warm, subtle flavor that elevates the dish. Use sparingly to avoid overpowering the other ingredients.
- Spinach Variations: While fresh spinach works best, you can use frozen spinach if needed. Just make sure to thaw and drain it properly to avoid excess moisture in the dish.
- Vegan Option: For a dairy-free or vegan alternative, swap the ricotta for vegan ricotta or cashew cream, and use plant-based butter and Parmesan.
Chef’s Secrets for Perfect Spinach Pasta:
To create the creamiest, most flavorful spinach and ricotta pasta, always use fresh ricotta if possible.
It adds a soft, mild sweetness that frozen or pre-packaged varieties may lack.
For a richer flavor, sauté the garlic in butter until it’s golden and fragrant before adding the spinach—this unlocks the full potential of the garlic’s sweetness and depth.
Another tip is to reserve extra pasta water when draining your pasta.
The starch in this water helps the sauce bind to the pasta and ensures a silky, smooth texture.
Don’t skip the nutmeg—just a pinch will add a surprising depth of flavor that beautifully complements the spinach and ricotta.
Finally, remember to adjust the salt and pepper to your taste after adding the Parmesan, as the cheese can already be quite salty.
Serving Suggestions for This Dish:
Spinach and ricotta pasta is a versatile dish that pairs wonderfully with a variety of sides and toppings.
For a light, refreshing contrast, serve it with a crisp side salad made from mixed greens, cucumbers, and a lemon vinaigrette.
The freshness of the salad cuts through the creaminess of the pasta, creating a balanced meal.
If you’re looking for something heartier, garlic bread or a slice of warm focaccia makes the perfect accompaniment, helping to soak up the creamy sauce.
For a boost of protein, you can also add grilled chicken, shrimp, or a fried egg on top.
A sprinkle of red pepper flakes adds a bit of heat, while extra Parmesan or a drizzle of olive oil can enhance the flavor and texture.
Storage Tips for Leftovers:
Leftover spinach and ricotta pasta can be stored in an airtight container in the fridge for up to 3 days.
To reheat, simply warm it in a skillet over low heat, adding a splash of milk or vegetable broth to loosen the sauce if necessary.
Be careful not to overheat it, as the creaminess can change texture.
If you’re freezing leftovers, make sure the pasta is completely cooled before placing it in a freezer-safe container.
When ready to enjoy, thaw in the fridge overnight and reheat gently.
While the texture may not be as smooth as when freshly made, it will still be delicious.
Frequently Asked Questions
1. Can I use frozen spinach?
Yes! Frozen spinach is a great alternative when fresh spinach isn’t available. Just make sure to thaw and drain the spinach thoroughly before adding it to the dish to avoid excess water, which can affect the sauce’s texture.
2. Is this recipe vegetarian?
Yes, this spinach and ricotta pasta is vegetarian as it contains dairy, but it’s free from meat. For a vegan version, substitute the ricotta with plant-based ricotta or cashew cream and use dairy-free butter and Parmesan.
3. How do I prevent the pasta from becoming soggy?
To avoid soggy pasta, make sure to cook the pasta al dente, as it will continue to cook slightly when mixed with the hot sauce.
Also, always reserve some pasta water before draining it to help control the sauce’s consistency. You can add it little by little to prevent the dish from becoming too watery.
4. Can I prepare this dish in advance?
Yes, you can prepare the spinach and ricotta mixture ahead of time. Simply store it in an airtight container in the fridge, and when ready to serve, cook the pasta and mix everything together.
However, it’s best to add the Parmesan and seasoning just before serving to maintain the freshest flavor.
5. What other pasta types can I use?
While Penne Rigate works wonderfully with this sauce, you can easily swap it for other pasta types like fusilli, farfalle, or even spaghetti. Just be sure to adjust the cooking time according to the pasta you choose.
