Spinach Ricotta Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Pasta tossed with creamy ricotta, wilted spinach, garlic, and Parmesan. A simple, comforting vegetarian dinner that comes together in 20 minutes with pantry staples.
By Mia HartwellUpdated November 8, 2025
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Creamy ricotta pasta in 20 minutes
- 21g of protein per serving
- Vegetarian comfort food with pantry staples
- Brightened with fresh lemon zest
Spinach Ricotta Pasta
22 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 500kcal
- Protein
- 21g
- Carbs
- 62g
- Fat
- 18g
- Fiber
- 4g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Cook the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
- 2
Heat the olive oil in a large skillet over medium. Cook the garlic and red pepper flakes 1 minute, then add the spinach and cook until wilted.
- 3
Reduce the heat to low and stir in the ricotta and a splash of pasta water to loosen it into a creamy sauce.
- 4
Add the pasta and Parmesan, tossing and adding more pasta water until silky.
- 5
Stir in the lemon zest and season with salt and pepper.
- 6
Serve warm with extra Parmesan.
Pro Tips for the Best Results
- Loosen the ricotta with pasta water so it coats the pasta like a sauce instead of clumping.
- Add the spinach in handfuls; it wilts down dramatically.
- Lemon zest brightens the rich, creamy ricotta — don't skip it.
- Use whole-milk ricotta for the creamiest result.
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How to Cook Spinach Ricotta Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Wilt the spinach with garlic
Cook the garlic just until fragrant, then add the spinach in handfuls and let it wilt. It cooks down to a fraction of its volume in about a minute, infusing the oil with fresh, green flavor.
Loosen the ricotta
Ricotta on its own is thick and grainy, but a splash of starchy pasta water over low heat turns it into a creamy, clinging sauce. Add the water gradually and stir until smooth.
Toss and brighten
Add the pasta and Parmesan, tossing with more pasta water until silky, then finish with lemon zest. The bright citrus cuts the richness and ties the simple ingredients together.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of pasta water or milk to loosen. Best enjoyed fresh.
Serving Suggestions
This spinach ricotta pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use frozen spinach?+
Yes — thaw and squeeze it very dry first, using about 1 cup, and add it with the garlic.
How do I add protein?+
Stir in white beans, peas, or grilled chicken (note: chicken makes it non-vegetarian).
Why is the ricotta clumpy?+
It needs pasta water and gentle heat to loosen. Add the starchy water gradually and toss off high heat.
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