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Spinach Ricotta Pasta

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A creamy and comforting pasta dish featuring tender pasta tossed with a luscious spinach and ricotta sauce, perfect for a quick yet satisfying meal.

Ingredients

Scale
  • 300g pasta (penne or fusilli)
  • 200g fresh spinach, washed and chopped
  • 250g ricotta cheese
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • 50g grated Parmesan cheese
  • 1/4 tsp nutmeg
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 cup pasta cooking water

Instructions

  1. Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve 1/4 cup of cooking water before draining.
  2. While pasta is cooking, heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute.
  3. Add the spinach to the skillet and cook until wilted, about 2-3 minutes.
  4. Reduce heat to low and stir in ricotta cheese, Parmesan, nutmeg, salt, and pepper.
  5. Add the drained pasta to the skillet along with the reserved cooking water. Toss everything together until the pasta is well coated in the sauce.
  6. Serve immediately with extra Parmesan on top if desired.

Notes

  • You can use frozen spinach—just thaw and drain it well before cooking.
  • Whole-wheat pasta can add extra fiber to the dish.
  • A squeeze of lemon juice can brighten the flavors.

Nutrition

Keywords: spinach ricotta pasta, creamy pasta, vegetarian pasta, Italian pasta recipe

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