This creamy Spinach and Ricotta Pasta is a quick, satisfying meal that balances comfort with nutrition.
Packed with protein from ricotta and fiber from fresh spinach, it delivers a wholesome boost while remaining low in saturated fat.
Ready in just 25 minutes, it’s perfect for busy weeknights, easy meal prep, or a light yet nourishing dinner the whole family will enjoy.
25-Minute Spinach Ricotta Pasta
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet – for cooking sauce and spinach
- 1 Wooden Spoon or Spatula – For stirring
- 1 colander (for draining pasta)
- Measuring spoons – for butter, Parmesan, and seasonings
- Grater – for Parmesan cheese
Ingredients
- 10 ounces penne rigate pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 6 ounces fresh spinach
- 8 ounces ricotta cheese
- 1 tablespoon grated or shaved Parmesan cheese plus more for serving
- Ground nutmeg to taste
- Salt to taste
- Black pepper to taste
Instructions
- Boil the Pasta Perfectly: Fill a large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Once boiling, add the 10 ounces of penne rigate pasta and stir gently to prevent sticking. Cook the pasta according to the package instructions until it is al dente—tender but still slightly firm to the bite. Reserve one cup of the pasta water before draining, then carefully pour the pasta into a colander and let it drain thoroughly. Set the cooked pasta aside.
- Sauté Garlic for Aroma: Place a large skillet or sauté pan over medium heat and add 2 tablespoons of unsalted butter. Allow the butter to melt completely, watching carefully so it doesn’t brown too quickly. Once melted, add the 3 minced garlic cloves and stir for about 30–60 seconds, just until fragrant. Avoid overcooking the garlic to prevent a bitter taste—it should smell warm, nutty, and aromatic, forming the flavorful base of your sauce.
- Wilt Fresh Spinach Gently: Immediately add the 6 ounces of fresh spinach to the skillet with the garlic and butter. Use a wooden spoon or spatula to toss the leaves, coating them evenly in the buttery garlic mixture. Cook for 1–2 minutes, just until the spinach begins to wilt but still retains its vibrant green color. This step ensures maximum flavor without losing the delicate nutrients or texture of the spinach.
- Incorporate Creamy Ricotta: Lower the heat slightly and spoon in the 8 ounces of ricotta cheese directly into the skillet with the wilted spinach and garlic. Stir thoroughly to combine, letting the ricotta melt gently into a creamy sauce. Cook for another 1–2 minutes, allowing the flavors to marry. The ricotta should create a smooth, luscious coating that clings to the spinach and will eventually envelop the pasta perfectly.
- Combine Pasta with Sauce: Add the drained penne pasta to the skillet with the ricotta-spinach mixture. Pour in 1/4 cup of the reserved pasta water to help loosen the sauce and ensure it coats the pasta evenly. Use a wooden spoon or spatula to stir continuously for 2–3 minutes, allowing the pasta to absorb the sauce flavors. If the sauce seems too thick, gradually add up to another 1/4 cup of pasta water, adjusting the consistency to your preference.
- Season with Cheese and Nutmeg: Sprinkle in 1 tablespoon of grated or shaved Parmesan cheese and a pinch of ground nutmeg. Add salt and freshly ground black pepper to taste. Stir gently but thoroughly, making sure each piece of pasta is coated with the creamy sauce and perfectly seasoned. Taste as you go, adjusting salt, pepper, or nutmeg to balance the flavors.
- Plate and Serve Beautifully: Divide the pasta evenly among serving plates or bowls. For extra indulgence, sprinkle additional Parmesan cheese on top. Optionally, add a light drizzle of olive oil or a few fresh spinach leaves as garnish. Serve immediately while warm, enjoying the silky ricotta sauce, tender spinach, and perfectly cooked pasta in every bite.
Notes
- Use fresh, tender spinach for the best flavor; baby spinach works particularly well.
- Reserve pasta water carefully—this starchy liquid is key for achieving a silky, cohesive sauce.
- Avoid overcooking the garlic to prevent bitterness; sauté just until fragrant.
- Ricotta can be substituted with cottage cheese for a lighter alternative, though texture will be slightly different.
- Adjust seasoning gradually—nutmeg is subtle but adds warmth, so a pinch is usually sufficient.
- For a richer flavor, finish with a small drizzle of extra virgin olive oil.
Chef’s Secrets: Perfect Pasta Everytime
One of the secrets to this pasta’s creamy consistency is the reserved pasta water.
The starch in the water binds the sauce to the pasta naturally, eliminating the need for heavy cream or extra butter.
Another tip is to use room-temperature ricotta—it blends more smoothly and avoids clumps in the sauce.
Freshly grated Parmesan also makes a noticeable difference; pre-grated varieties often contain anti-caking agents that can slightly alter the sauce’s texture.
Finally, don’t skip the nutmeg—it adds a subtle warmth that complements the richness of the ricotta without overpowering the dish.
Serving Suggestions: Delicious Meal Pairings
This creamy pasta pairs beautifully with a light, crisp side salad, such as arugula with lemon vinaigrette or a simple cucumber and tomato salad.
Garlic bread or a warm baguette works well for sopping up any remaining sauce.
For a protein boost, top the pasta with grilled chicken, sautéed shrimp, or roasted chickpeas.
Garnishing with extra Parmesan, freshly cracked black pepper, or a few red pepper flakes can elevate the dish visually and add layers of flavor for presentation-ready meals.
Storage Tips: Keep Pasta Fresh Longer
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, gently warm the pasta in a skillet over low heat, adding a splash of pasta water to restore creaminess.
Avoid using a microwave without adding liquid, as the sauce may dry out.
This dish can also be frozen for up to 1 month, though spinach may release extra water upon thawing.
If freezing, portion the pasta and reheat slowly on the stove for best texture.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, but make sure to thaw and drain it thoroughly to avoid excess water in the sauce.
Frozen spinach can slightly reduce the vibrancy and texture of the dish.
2. Can this recipe be made gluten-free?
Absolutely. Substitute the penne with your favorite gluten-free pasta.
Cook it according to package instructions, and reserve some cooking water to help create a creamy sauce.
3. How do I make the pasta extra creamy?
Use room-temperature ricotta and incorporate reserved pasta water gradually.
Adding a small splash of milk or cream at the end can also enrich the sauce without overpowering the flavor.
4. Can I prepare this dish ahead of time for meal prep?
Yes. Keep the cooked pasta and sauce separate if possible.
Assemble and reheat just before serving, adding pasta water as needed to maintain a creamy texture.
5. What other cheeses work well in this recipe?
Parmesan is the classic choice, but pecorino Romano or a mild Asiago can also work beautifully.
Avoid pre-shredded cheeses with anti-caking agents for the smoothest sauce.
