Creamy Spinach and Ricotta Pasta
A creamy, satisfying pasta made with spinach, ricotta, and Parmesan, ready in just 25 minutes. This dish is high in protein, fiber-rich, and full of healthy fats, making it a nutritious and quick meal perfect for any occasion.
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.
