Penne with Spinach and Ricotta

This is one of those recipes that can be prepared quickly with only a few familiar ingredients. The pasta cooks while the spinach and garlic are prepared, allowing the entire meal to be ready in approximately 30 minutes.In addition to being simple, this dish is easy to customize. Mushrooms, peas, sun-dried tomatoes, grilled chicken, fresh herbs, or red pepper flakes can be added to create different versions of the recipe.

Why Make Penne with Spinach and Ricotta?

This recipe is perfect when you want a creamy pasta without preparing a complicated sauce. Ricotta cheese naturally creates a smooth texture when combined with warm pasta water.

Fresh spinach adds color and a mild earthy flavor. It cooks in only a few minutes and blends easily with the ricotta, Parmesan, garlic, and lemon.

Penne is especially suitable for this recipe because its hollow center and ridged exterior capture the sauce. However, rigatoni, fusilli, farfalle, or another short pasta can also be used.

Another advantage is that the dish can be served as a light main course or as a side for chicken, pork, or roasted vegetables. It is also a practical meatless option for lunch or dinner.

Ingredients

• 12 ounces of penne pasta
• 1 tablespoon of olive oil
• 1 small onion, finely chopped
• 3 garlic cloves, finely chopped
• 5 cups of fresh baby spinach
• 1 cup of ricotta cheese
• ½ cup of freshly grated Parmesan cheese
• ½ cup of reserved pasta water
• 1 tablespoon of fresh lemon juice
• 1 teaspoon of finely grated lemon zest, optional
• ½ teaspoon of salt, or to taste
• ¼ teaspoon of black pepper
• ¼ teaspoon of red pepper flakes, optional
• 1 pinch of ground nutmeg, optional
• Fresh basil or parsley for serving
• Additional Parmesan for serving

Recipe Summary

How to Make Penne with Spinach and Ricotta

Begin by bringing a large pot of salted water to a boil. Add the penne and cook according to the package directions until it is al dente.

The pasta should be tender but still slightly firm in the center. It will continue cooking briefly when combined with the sauce.

Before draining the pasta, reserve approximately half a cup of the cooking water. The starch in this liquid helps transform the ricotta into a smooth sauce.

Drain the penne, but do not rinse it. Set it aside while you finish preparing the spinach and ricotta mixture.

Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for approximately three to four minutes.

Stir the onion occasionally until it becomes soft and translucent. Avoid using excessively high heat, which may cause the edges to brown before the center softens.

Add the chopped garlic and red pepper flakes if desired. Cook for approximately 30 seconds, stirring constantly.

Place the fresh spinach in the skillet. If the pan is not large enough to hold all the leaves at once, add them in two or three batches.

Stir the spinach gently as it cooks. The leaves will quickly lose volume and become tender.

Continue cooking for approximately two to three minutes, or until all the spinach has wilted. If a large amount of liquid remains in the skillet, allow it to evaporate before adding the cheese.

Reduce the heat to low. Add the ricotta, grated Parmesan, lemon juice, lemon zest, and nutmeg.

Stir gently until the cheese mixture is combined with the spinach, onion, and garlic.

Add approximately one-quarter cup of the reserved pasta water. Stir until the ricotta becomes smoother and develops a sauce-like consistency.

Place the drained penne directly into the skillet. Toss until all the pasta is evenly coated with the spinach and ricotta sauce.

If the sauce is too thick, add more reserved pasta water one tablespoon at a time. Continue tossing until the sauce coats the penne without becoming watery.

Season with salt and black pepper. Taste the pasta before adding additional salt because Parmesan already contributes a savory and salty flavor.

Allow the pasta to warm over low heat for one or two minutes. Avoid boiling the sauce, as excessive heat can affect the creamy texture of the ricotta.

Divide the penne among serving plates. Finish each portion with additional Parmesan, black pepper, fresh basil, or chopped parsley.

Serve immediately while the pasta is warm and the sauce is creamy.

Tips for Making the Perfect Ricotta Pasta

Cook the penne only until al dente. Pasta that becomes too soft in the cooking water may break or lose its texture when tossed with the sauce.

Reserve the pasta water before draining. It contains starch released by the penne and is essential for creating a creamy ricotta sauce.

Use whole-milk ricotta for a richer and smoother consistency. Lower-fat ricotta can also be used, but the sauce may be slightly less creamy.

If the ricotta contains excess liquid, drain it briefly before adding it to the skillet. This prevents the finished sauce from becoming watery.

Keep the heat low after adding the cheese. Ricotta should be warmed gently rather than boiled.

Add the pasta water gradually. It is easier to loosen a thick sauce than to correct one that has become excessively thin.

Use freshly grated Parmesan whenever possible. It melts more smoothly and has a stronger flavor than many pre-shredded alternatives.

Add the spinach in batches if necessary. Fresh spinach occupies a large amount of space initially but reduces considerably as it cooks.

Allow excess liquid from the spinach to evaporate before adding the ricotta. Too much moisture can weaken the sauce.

Lemon juice brings freshness and balances the creaminess of the cheese. Begin with a small quantity and add more after tasting if desired.

A pinch of nutmeg works especially well with spinach and ricotta, but it should be used carefully because its flavor can become dominant.

For additional texture, sprinkle toasted walnuts, pine nuts, or sliced almonds over each serving.

Sautéed mushrooms, peas, asparagus, or sun-dried tomatoes can be added to the sauce. Cook firmer vegetables before adding the spinach.

Grilled chicken, cooked bacon, or Italian sausage can also be included for a more substantial meal.

Store leftovers in a covered container in the refrigerator for up to three days. Reheat gently with a splash of water or milk to loosen the sauce.

Conclusion

Penne with Spinach and Ricotta is a simple and comforting recipe that combines tender pasta, fresh spinach, creamy cheese, garlic, Parmesan, and lemon.

Using reserved pasta water helps create a smooth sauce without requiring heavy cream, while the spinach brings color and a mild fresh flavor.

Serve the pasta on its own or pair it with roasted vegetables, salad, chicken, or crusty bread for an easy homemade meal that can be ready in approximately 30 minutes.