Spinach and Ricotta Pasta Recipe: Creamy and Quick
Last updated on October 16th, 2026
This spinach and ricotta pasta is built to be ready in less time than it takes to cook the pasta. Shallot and spinach are wilted down in a pan, ricotta is whisked until creamy, and it all gets tossed through hot, well-drained rigatoni with a little parmesan.
It makes enough for two on its own, or three with something on the side, which makes it a good weeknight meal when you’re short on time.
Ingredients You’ll Need for Spinach and Ricotta Pasta
I’m using rigatoni here, but any pasta shape you’ve got in the cupboard will work. If you want to go all out, make my spinach cavatelli from scratch.
Ricotta brings the creamy base, fresh spinach adds colour and a proper vegetable hit, and parmesan goes over the top at the end. It’s even better with homemade ricotta, which is quick and easy to make, as shop-bought can be pretty lacklustre.
A drizzle of extra virgin olive oil goes into the ricotta, and another goes over the finished bowl.
How to Make Spinach and Ricotta Pasta
Put the pasta on first, into boiling salted water. The packet on mine says 14 minutes, so I set a timer and make everything else in that time.
Peel the shallots back past the papery skin and the first layer of flesh too. That outer layer is generally dry, so it burns in the pan and goes bitter. Slice them thinly and cook them in a splash of olive oil with a pinch of salt for a minute or so, until translucent.
Add the spinach, and if it won’t all fit, add what you can, let it wilt and add the rest. Put a lid on, as the steam wilts it a lot quicker. Once it’s well wilted there will be visible water in the pan, so season with a little salt, turn the heat up and keep stirring until you’re left with just a smidge of moisture. Turn the heat off and leave it to sit until you’re ready to serve.
While that wilts, whisk the ricotta in a large bowl with a drizzle of olive oil, a splash of milk (pasta water works too) and a pinch of black pepper for a minute or two, until creamy. If your ricotta is on the firm side, add a splash more milk to loosen it.
Drain the pasta and give it a good shake so it’s as dry as possible, then leave it for a minute to steam off. This isn’t a dish where you want excess moisture. Add the spinach to the ricotta bowl and mix well, which loosens the ricotta further, then add the hot, dry pasta, mix again and taste for salt and pepper.
What to Serve With Spinach and Ricotta Pasta
Serve it as soon as it’s mixed, topped with a little grated parmesan and a drizzle of olive oil. A crisp Greek salad with feta and olives on the side balances the richness.
Tips for the Best Spinach and Ricotta Pasta
- Don’t burn the shallots, cook them gently for a minute or 2, that’s enough.
- When wilting the spinach use a lid on the frying pan, this speeds up the process and helps the shallot to not burn on the base of the pan because it captures all of the humidity.
- If you can’t fit all the spinach in the pan, then add what you can, let it wilt and add the rest.
- Cook the pasta to just beyond al dente, it suits this recipe.
How long does spinach and ricotta pasta take to cook?
About as long as the pasta takes to boil. The rigatoni I use has a 14 minute cook time, and the shallot, spinach and ricotta are done while it cooks. The recipe card lists 10 minutes of prep and 15 minutes of cooking.
What to serve with spinach and ricotta pasta?
It’s enough for two people on its own, or three with something on the side. A crisp Greek salad works well, and a little grated parmesan and a drizzle of olive oil finish the bowl.
How much protein is in spinach and ricotta pasta?
The nutrition estimate on the recipe card is about 24 g of protein per serving, with 611 kcal. These values are estimates, not exact figures.
Spinach and Ricotta Pasta Recipe: Creamy and Quick
Equipment
- Large pot / Stockpot
- Frying pan with a lid
- Mixing bowl / Bowl large
- Whisk
- Chef’s knife
- Chopping board
- Colander
- Digital scales
- Serving bowl / Dish
Ingredients
- 200 g dried pasta
- 250 g spinach
- 150 g fresh ricotta
- 1 shallot or enough small ones, I used 4 60g
- Parmesan to taste
- 50 ml / a shot of milk this could also be pasta water
- Extra virgin olive oil
- Salt & pepper
Instructions
- Wash and dry the spinach.
- Bring a large pot of salted water to the boil and cook the pasta for the time on the packet (14 minutes for the rigatoni used here). Give it a stir now and then so nothing sticks.
- Trim the shallot, halve it through the middle and peel off the papery skin and the dry first layer, which burns and turns bitter in the pan. Lay it cut side down and slice it thinly.
- Heat a frying pan over a low heat, add a splash of olive oil, the shallot and a pinch of salt and cook for about a minute until translucent. Add the spinach (in batches if it will not all fit) and put a lid on so it steams and wilts quickly.
- In a large mixing bowl, add the ricotta, a drizzle of olive oil, a splash of milk (or pasta water) and a pinch of freshly cracked black pepper.
- Whisk for a minute or two until creamy. If your ricotta is on the firm side, add a splash more milk to loosen it.
- Once the spinach has wilted, season with a little salt, turn the heat up and keep stirring to cook off the excess water until only a little moisture is left. Turn the heat off and leave it in the pan until you are ready to serve.
- Drain the pasta, shake it as dry as possible and leave it for a minute to steam off. This is not a dish where you want excess moisture.
- Add the spinach to the ricotta and mix well until creamy, then add the hot pasta and mix again. Taste, season with salt and pepper, and serve topped with grated parmesan and a drizzle of olive oil.
Video
Nutrition
Nutrition Facts
| Total Fat | 17.5g |
| Saturated Fat | 6.6g |
| Cholesterol | 39.3mg |
| Sodium | 201.7mg |
| Total Carbohydrate | 90.9g |
| Dietary Fiber | 6.9g |
| Sugars | 7g |
| Protein | 23.8g |
| Potassium | 1218mg |
