Spinach and Ricotta Pasta Recipe
Get ready for a deliciously creamy, ultra-satisfying dinner that comes together in less than 30 minutes: Spinach and Ricotta Pasta. This is the kind of dish that feels at once wholesome and indulgent, combining tender pasta, silky ricotta, bright green spinach, and a whisper of nutmeg. It’s ideal for busy weeknights, comforting lunches, or even impressive last-minute guests. With its lush, cheese-laced sauce and nutty Parmesan finish, Spinach and Ricotta Pasta is sure to steal a spot in your regular meal rotation.
Ingredients You’ll Need
The ingredient list for Spinach and Ricotta Pasta is refreshingly short but powerful. Each item not only adds a specific flavor or feast for the eyes, but when combined, they transform basic pantry staples into something extraordinary.
- Penne Rigate Pasta (10 ounces): This type of pasta is perfect for holding onto the creamy sauce, though any short pasta will work in a pinch.
- Unsalted Butter (2 tablespoons): Butter lays the foundation for the sauce, offering richness and irresistible flavor.
- Garlic (3 cloves, minced): Fresh garlic infuses the whole dish with aromatic, savory warmth.
- Fresh Spinach (6 ounces): Adds gorgeous color and brings a mild, earthy green note to every bite.
- Ricotta Cheese (8 ounces): The star ingredient that creates that creamy, luscious texture quintessential to Spinach and Ricotta Pasta.
- Parmesan Cheese (1 tablespoon, grated or shaved, plus more to taste): For a salty, nutty depth; extra for serving is highly recommended!
- Ground Nutmeg (to taste): Just a pinch elevates the flavors and adds a subtle warmth that beautifully complements spinach and cheese.
- Salt and Pepper (to taste): Key for seasoning everything to perfection—don’t forget to taste and adjust as you go.
How to Make Spinach and Ricotta Pasta
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil, then add your penne rigate. Cook according to package instructions until al dente. Before draining, scoop out about a cup of the starchy pasta water—this liquid gold will help emulsify the sauce later. Set the cooked pasta aside and keep that water handy!
Step 2: Prepare the Spinach and Garlic Base
Melt the unsalted butter in a roomy skillet over medium heat. Toss in the minced garlic and fresh spinach—don’t worry if the spinach seems like a lot, since it will wilt down quickly! Stir everything gently for about a minute, just until the spinach softens and the garlic becomes deeply fragrant. This is the flavor anchor for your Spinach and Ricotta Pasta.
Step 3: Add the Ricotta
Spoon the creamy ricotta straight into the skillet. Let it warm for about a minute, stirring gently to combine it with the spinach and garlic. The ricotta will start to break down into a beautiful, silken sauce.
Step 4: Combine with Pasta and Pasta Water
Add your drained, cooked pasta right into the skillet along with 1/4 cup of the reserved pasta water. Stir well for 2 to 3 minutes, letting all those flavors meld and the sauce cling to the pasta. If the mix seems a bit thick, just add another splash or two of the pasta water until you reach your perfect consistency.
Step 5: Final Touches
Sprinkle in the grated Parmesan, a touch of ground nutmeg, and season with salt and pepper to taste. Give everything a gentle toss. Serve straight away, topped with extra Parmesan if you have it—the ultimate finishing touch for any Spinach and Ricotta Pasta fan.
How to Serve Spinach and Ricotta Pasta
Garnishes
A simple shower of extra Parmesan is absolutely classic, but you can also add a few twists of freshly ground black pepper or some torn fresh basil leaves for a pop of color and herbal lift. If you like a little heat, a pinch of red pepper flakes will take this Spinach and Ricotta Pasta to the next level.
Side Dishes
Spinach and Ricotta Pasta pairs beautifully with a crisp green salad tossed in a lemony vinaigrette or some roasted cherry tomatoes. For heartier appetites, serve alongside garlic bread or a crusty baguette to soak up every last bit of the creamy sauce.
Creative Ways to Present
Serve Spinach and Ricotta Pasta in shallow bowls for a rustic feel, or dress it up by plating in small Italian-style nests for dinner parties. For a cozy family meal, bake it with a handful of extra Parmesan until bubbly and golden on top.
Make Ahead and Storage
Storing Leftovers
Leftover Spinach and Ricotta Pasta keeps well in an airtight container in the fridge for up to 3 days. If possible, store the pasta and sauce together to keep the flavors married and prevent the noodles from drying out.
Freezing
Though best enjoyed fresh, you can freeze this dish if needed. Place cooled Spinach and Ricotta Pasta in a freezer-safe container, squeeze out extra air, and freeze for up to 2 months. Be aware, the sauce may separate slightly after thawing, but a good stir on reheating usually brings it back together.
Reheating
To reheat, add a splash of milk or reserved pasta water to the pasta and gently warm in a skillet over medium-low heat, stirring until creamy and heated through. For individual portions, the microwave works well—just cover loosely and heat in short bursts to avoid overcooking.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out any excess water from the frozen spinach before adding it to the skillet. This swap makes Spinach and Ricotta Pasta even more convenient and just as delicious.
Is there a vegan alternative for ricotta?
Yes! Try using a plant-based ricotta or blending firm tofu with a splash of lemon juice, olive oil, and a pinch of salt for a creamy, dairy-free substitute in your Spinach and Ricotta Pasta.
What kind of pasta works best in this recipe?
Penne rigate is classic because its ridges hold onto the creamy sauce, but feel free to use fusilli, rigatoni, or even spaghetti if that’s what you have on hand—the Spinach and Ricotta Pasta magic works with nearly any shape.
Can I add protein to this dish?
Definitely! Grilled chicken, sautéed shrimp, or even chickpeas make a hearty addition. Stir in your cooked protein just before adding the Parmesan and seasoning for a satisfying, well-rounded meal.
How do I prevent the sauce from becoming too thick?
If your Spinach and Ricotta Pasta sauce thickens up more than you’d like, simply loosen it with extra reserved pasta water or a splash of milk while reheating or right before serving.
Final Thoughts
If you’re craving effortless comfort with a fresh, homemade touch, you can’t go wrong with Spinach and Ricotta Pasta. I hope you’ll give this recipe a try—once you taste how creamy, easy, and satisfying it is, you’ll want to make it again and again!
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Spinach and Ricotta Pasta Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spinach and Ricotta Pasta is a creamy and comforting dish that comes together quickly for a satisfying meal. The combination of tender spinach, rich ricotta, and Parmesan cheese creates a flavorful sauce that coats every strand of pasta perfectly.
Ingredients
Penne Rigate Pasta:
- 10 ounces
Unsalted Butter:
- 2 tablespoons
Garlic (minced):
- 3 cloves
Fresh Spinach:
- 6 ounces
Ricotta Cheese:
- 8 ounces
Parmesan Cheese (grated or shaved):
- 1 tablespoon, plus more to taste
Ground Nutmeg:
- To taste
Salt and Pepper:
- To taste
Instructions
- Cook the Pasta: Boil the penne rigate pasta according to package instructions. Reserve one cup of the pasta water.
- Saute Spinach and Ricotta: In a skillet over medium heat, melt butter, then add garlic and spinach. Cook until fragrant. Stir in ricotta and cook briefly.
- Combine Ingredients: Add the cooked pasta and some reserved pasta water. Cook until well combined. Adjust consistency with more pasta water, if needed.
- Season and Serve: Stir in Parmesan, nutmeg, salt, and pepper. Serve with additional Parmesan on top. Enjoy!
Notes
- This dish pairs well with a side salad or garlic bread.
- You can customize the dish by adding cherry tomatoes or grilled chicken.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 45mg
Keywords: Spinach and Ricotta Pasta, Pasta with Spinach and Ricotta, Creamy Pasta Recipe
