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a close up on ricotta spinach pasta.

Spinach And Ricotta Pasta

Ajoke
This spinach and ricotta pasta is a delicious, creamy, and light pasta dish, perfect for weeknight or date night. A quick pasta with ricotta and spinach recipe with a hint of lemon you and your family would love, it is an alternative to fresh spinach and ricotta tortellini or ravioli. It is simple, yet packed full of flavor.
5 from 3 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, British
Servings 4
Calories 607 kcal

Ingredients
  

  • 300 g linguine any type of pasta would work.
  • 250 g full fat ricotta cheese
  • 40 g butter
  • 250 g fresh baby spinach substitute with 2 cups thawed and drained frozen spinach
  • 1 cup parmesan cheese freshly grated off the block, about 30g
  • ¾ cup milk
  • ½ Tablespoon Herbs de provence
  • ½ teaspoon dried jalapeno omit if you prefer
  • cup onion finely chopped
  • 1 Tablespoon garlic finely chopped
  • 2 Tablespoon fresh lemon juice and zest of 1 lemon zest the lemon first before extracting the juice
  • Salt and black pepper

Instructions
 

  • Cook pasta in salted boiling water until al dente. Reserve some pasta water, Drain the pasta and set aside
  • In the meantime, while the pasta is cooking, make the creamy ricotta sauce.
  • To a large bowl add milk, ricotta, parmesan cheese, and whisk until combined then set aside.
  • Melt butter over medium high heat, add chopped onions and garlic and saute until soft and fragrant say a minute or two. Add fresh spinach leaves, and cook just until wilted, this shouldn't be more than 2 minutes.
  • Pour the creamy sauce into the sauteed spinach, stir to combine. Add herbs de Provence, lemon zest, chili flakes, and season with salt and black pepper, stir to combine. Reduce the heat and simmer for 2 to 3 minutes.
  • Toss cooked and drained pasta into the sauce to combine, add pasta water if need be. Add lemon juice, check for seasoning and adjust accordingly.
  • Take it off the heat and serve immediately with protein or vegetables of choice.

Notes

How to store
Fridge: this pasta dish is best served on the same day. If there are any leftovers, store it in an airtight container and refrigerate them for up to 3 days. However, it does not freeze well due to the dairy content of this dish.
To reheat: you can reheat this pasta on the stovetop or in the microwave. You may need to add a little milk or water to loosen it up.

Nutrition

Calories: 607kcalCarbohydrates: 65gProtein: 29gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 75mgSodium: 599mgPotassium: 695mgFiber: 4gSugar: 6gVitamin A: 6658IUVitamin C: 19mgCalcium: 564mgIron: 3mg

Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.

Keyword spinach and ricotta pasta, spinach ricotta pasta
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