25-Minute Spinach Ricotta Pasta
A creamy, protein-packed pasta featuring fresh spinach and ricotta cheese, ready in just 25 minutes. This quick, fiber-rich meal is perfect for weeknight dinners or meal prep, delivering comforting flavors with wholesome nutrition.
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.