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Spinach Ricotta Pasta


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  • Author: Melissa & Theresa
  • Total Time: 12 minutes
  • Yield: 8 1x

Description

Learn how to make this easy, spinach ricotta pasta. Made with tender rigatoni, sautéed spinach, and a rich and flavorful ricotta sauce. Fresh spinach adds a pop of greens and healthy nutrients, while the creamy ricotta and tangy pecorino romano cheeses provide a rich and savory flavor to this simple dish the whole family will love. 


Ingredients

Scale
  • 1 pound rigatoni pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • 3 cups fresh spinach leaves
  • 1 cup ricotta cheese
  • ¼ cup grated pecorino romano cheese, grated
  • ½ teaspoon coarse salt

Instructions

  1. Cook rigatoni according to package instructions to al denté. Reserve ½ cup of the pasta water, drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes, sauté until fragrant.
  3. Add spinach and cook for 2-3 minutes or until the spinach has wilted.
  4. Stir in ricotta cheese, grated pecorino romano and salt until well combined.
  5. Add a few tablespoons of pasta water and stir.
  6. Return rigatoni to pan and stir until well coated with sauce.
  • Prep Time: 2 minutes
  • Cook Time: 10 minutes
  • Category: Rigatoni
  • Method: Stovetop

Nutrition

  • Serving Size:
  • Calories: 309
  • Sugar: 1.7 g
  • Sodium: 238.9 mg
  • Fat: 9.2 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 44.1 g
  • Fiber: 2.1 g
  • Protein: 11.8 g
  • Cholesterol: 15.8 mg