25-Minute Creamy Spinach Ricotta Pasta Magic

You know those nights when you want something comforting, delicious, and ready in a flash? That’s exactly why I make this Creamy Spinach Ricotta Pasta at least once a week! It’s my go-to when I’m craving that perfect balance of creamy, cheesy goodness with a pop of fresh greens. The best part? It’s so simple, just a handful of ingredients, mostly pantry staples, and you’ve got a vegetarian Italian dish that feels fancy but takes under 30 minutes. Trust me, the way the ricotta coats every noodle with that silky texture? Absolute magic. My family goes crazy for this one!

Why You’ll Love This Creamy Spinach Ricotta Pasta

Oh, where do I even start? This pasta is basically a hug in a bowl, and here’s why you’ll adore it as much as I do:

• Weeknight superhero: Ready in 25 minutes flat, perfect for those “I’m starving NOW” moments.
• Creamy dreaminess: The ricotta melts into the most luscious sauce that clings to every noodle.
• Vegetarian win: Packed with fresh spinach, it’s a sneaky way to get greens into picky eaters.
• Crowd-pleaser: My kids lick their bowls clean (and my Italian nonna approves, high praise!).
• Pantry magic: Just 7 main ingredients you probably already have. No fancy grocery runs needed!

Seriously, it’s the kind of dish that makes you feel like a kitchen rockstar with minimal effort. Win-win!

Creamy Spinach Ricotta Pasta

A simple and creamy pasta dish with spinach and ricotta cheese.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 4 people

Course: Dinner

Cuisine: Italian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

For the Pasta

• 12 oz pasta penne or fusilli
• 4 cups water
• 1 tsp salt

For the Sauce

• 1 cup ricotta cheese
• 2 cups fresh spinach chopped
• 2 cloves garlic minced
• 2 tbsp olive oil
• 1/4 tsp black pepper
• 1/4 cup parmesan cheese grated

Equipment

• Large Pot
• Colander
• mixing bowl
• wooden spoon

Method

 

1. Cook the pasta in boiling salted water according to package instructions. Drain and set aside.
2. Heat olive oil in a pan over medium heat. Add garlic and sauté for 1 minute.
3. Add spinach to the pan and cook until wilted, about 2 minutes.
4. Reduce heat to low. Stir in ricotta cheese, black pepper, and half of the parmesan cheese. Mix until smooth.
5. Add the cooked pasta to the sauce and toss to coat evenly.
6. Serve hot, topped with the remaining parmesan cheese.

Notes

For extra flavor, add a pinch of nutmeg to the sauce.

Ingredients for Creamy Spinach Ricotta Pasta

Here’s everything you’ll need to make this dreamy dish come together. I’ve grouped them neatly so you can prep like a pro!

For the Pasta:

• 12 oz pasta, penne or fusilli work best (trust me, those ridges hold the sauce!)
• 4 cups water, for boiling
• 1 tsp salt, makes the pasta taste amazing

For the Sauce:

• 1 cup ricotta cheese, whole milk for extra creaminess
• 2 cups fresh spinach, chopped (don’t skip the chopping, it blends better!)
• 2 cloves garlic, minced (fresh is best, none of that jarred stuff!)
• 2 tbsp olive oil, good quality makes a difference
• 1/4 tsp black pepper, freshly ground if you’ve got it
• 1/4 cup parmesan cheese, grated (please, please grate it fresh, it’s worth it!)

See? Simple ingredients, big flavor. Now let’s get cooking!

Equipment You’ll Need

Grab these trusty kitchen tools, you probably already have them! No fancy gadgets required:

• Large pot, for boiling that pasta to perfection
• Colander, to drain without losing a single noodle
• Mixing bowl, where the ricotta magic happens
• Wooden spoon, my favorite for stirring without scratching pans

That’s it! Now you’re ready to whip up some creamy goodness.

How to Make Creamy Spinach Ricotta Pasta

Alright, let’s get cooking! This comes together so fast you’ll want to have everything prepped and ready. Here’s exactly how I make it, step by step:

Step 1: Cook the Pasta

First things first, bring that salted water to a rolling boil in your large pot. I always taste the water, it should be as salty as the sea! Toss in your pasta and cook it just until al dente (check the package time, but usually 8-10 minutes). Pro tip: reserve about 1/2 cup of that starchy pasta water before draining, it’s liquid gold for adjusting sauce consistency later!

Step 2: Prepare the Sauce

While the pasta cooks, heat olive oil in a pan over medium. Add your minced garlic and let it sizzle for about 1 minute, just until fragrant (don’t let it brown!). Toss in the chopped spinach and watch it wilt down, this takes maybe 2 minutes. Reduce heat to low, then stir in the ricotta, black pepper, and half the parmesan. The warmth from the pan will make the ricotta melt into the most velvety sauce. If it seems thick, add a splash of that reserved pasta water.

Step 3: Combine and Serve

Drain your pasta (no rinsing, we want that starch!) and add it straight to the sauce. Toss everything together until every single noodle is coated in that creamy goodness. Plate it up immediately, the heat from the pasta keeps the sauce perfectly silky. Finish with the remaining parmesan and maybe an extra crack of black pepper. Oh, and don’t be surprised if everyone asks for seconds!

Tips for Perfect Creamy Spinach Ricotta Pasta

After making this dish more times than I can count, I’ve picked up some foolproof tricks to make it absolutely perfect every single time:

• Spinach secrets: Always use fresh spinach, it gives the best texture and bright green color. If you must use frozen, squeeze out ALL the water (seriously, get aggressive with that towel!).
• Flavor booster: That tiny pinch of nutmeg? It’s magic! Just 1/8 teaspoon transforms the sauce with warm, cozy depth without tasting “spicy.”
• Sauce saver: Keep that pasta water! The starchy liquid is your best friend for thinning the ricotta to silky perfection.
• Cheese matters: Let the ricotta sit at room temp for 15 minutes before using, it blends smoother than straight-from-the-fridge cold cheese.

Follow these, and you’ll have restaurant-quality pasta with zero fuss!

Variations of Creamy Spinach Ricotta Pasta

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried (and loved):

• Sun-dried tomatoes: Throw in a handful of chopped sun-dried tomatoes for a sweet-tangy pop, their chewy texture is amazing.
• Mushroom magic: Sauté some sliced cremini mushrooms with the garlic for an earthy, umami boost.
• Turkey bacon crunch: Crisp up some turkey bacon and crumble it on top, smoky flavor without the guilt!
• Lemon zest: A little grated lemon zest brightens everything up beautifully.

Feel free to get creative, it’s hard to mess up this versatile dish! If you are looking for other creamy pasta ideas, check out other recipe ideas.

Serving Suggestions

This creamy pasta is basically begging for some simple sides to make it a complete meal! I love pairing it with crispy garlic bread, perfect for swiping up every last bit of that ricotta sauce. A fresh arugula salad with lemon vinaigrette balances the richness beautifully. It’s my ultimate “looks fancy but took 30 minutes” weeknight dinner trick. Bonus? Leftovers (if you have any!) taste amazing cold for lunch!

Storing and Reheating

Okay, confession time, I rarely have leftovers because my family devours this pasta! But if you’re lucky enough to have some, here’s how to keep it tasting fresh: Store in an airtight container in the fridge for up to 3 days. When reheating, add a splash of water or milk and stir gently over low heat, the ricotta sauce will come back to life beautifully. Pro tip: The spinach might darken a bit, but it’ll still taste amazing!

Nutritional Information

Here’s the scoop on what you’re getting in every comforting bowl of this pasta (per serving, based on 4 portions):

• 420 calories, just right for a satisfying meal
• 55g carbs, hello, energy!
• 18g protein, thank you, ricotta and parmesan
• 14g fat, the good kind from olive oil and cheese
• 3g fiber, thank you, spinach!

Remember, these numbers can vary based on exact ingredients and portion sizes. But hey, with all that spinach, we’re basically eating a salad, right? (Okay, maybe not, but let’s enjoy it anyway!)

FAQ About Creamy Spinach Ricotta Pasta

I get asked about this recipe all the time, here are the answers to the most common questions that pop up in my kitchen (and probably yours too!):

Can I use frozen spinach instead of fresh?

Absolutely! Just thaw it completely first, then squeeze out every last drop of water with your hands or a clean kitchen towel. Frozen spinach tends to be more compact, so use about 1 cup thawed (packed) to replace the 2 cups fresh. And don’t skip the squeezing, nobody wants watery sauce!

Is this dish gluten-free?

It sure can be! Just swap regular pasta for your favorite gluten-free variety (I like brown rice or chickpea pasta best). The sauce ingredients are naturally gluten-free, so you’re all set once you make that simple switch. Easy peasy!

Can I add protein to make it heartier?

Oh, you bet! For vegetarian protein, toss in a can of drained chickpeas or white beans. Meat lovers can add grilled chicken strips or even that turkey bacon we talked about earlier. Leftover rotisserie chicken works great too, just stir it in with the pasta at the end to warm through.