Pasta with spinach and ricotta

Ingredients

• 250 gpasta, preferably a short shape such as rigatoni
• 300 gfresh spinach
• 250 gricotta
• 50 gshelled walnuts
• 2 tablespoonsextra-virgin olive oil
• 70 ggrated Parmesan
• to tastesalt
• to tastepepper
• to tastenutmeg

Instructions

1. 1

   Prepare the spinach

   Wash and chop the spinach, removing the thickest stems.

2. 2

   Cook the pasta

   Bring a pan of water to the boil, add a little salt and cook the pasta according to the packet instructions, until al dente.

3. 3

   Wilt the spinach

   Meanwhile, heat the olive oil in a large frying pan. Add the spinach in batches, letting each batch soften before adding more. Season with a little salt and cook just until tender.

4. 4

   Stir in ricotta

   Add the ricotta to the cooked spinach and stir until it softens into the mixture.

5. 5

   Make the sauce

   Stir in some of the Parmesan and a couple of ladlefuls of the pasta cooking water. Season with white pepper and a little nutmeg, then mix until the sauce is light.

6. 6

   Combine the pasta

   Add the freshly cooked pasta to the frying pan and toss for one more minute so the flavours come together.

7. 7

   Finish and serve

   Top with the shelled walnuts, lightly chopped, and the remaining Parmesan. Serve straight away.

What is spinach and ricotta pasta?

Spinach and ricotta pasta is a simple Italian-style combination of pasta, leafy greens and soft cheese. Ricotta gives the sauce a gentle creaminess, while Parmesan adds a savoury finish.

This version keeps the spinach in the sauce and adds walnuts at the end for contrast. Short pasta shapes such as rigatoni catch the sauce well.

Nutrition and macros by portion

The nutrition label shows one serving as written: 225 calories, 0g protein, 0g carbs, 0g fat.

Pasta is the main source of carbohydrate, while olive oil, ricotta, Parmesan and walnuts contribute much of the fat; the cheeses also provide some protein. Serve with a generous portion of non-starchy vegetables or a salad for a more balanced plate.

Choose the pasta and cheese

Pasta shape: Short, ridged shapes are a good fit because their surfaces and hollows hold some of the spinach and ricotta mixture. Cook the pasta only until al dente, as it will spend another minute in the pan.

Ricotta and Parmesan: Ricotta softens into the spinach rather than making a completely smooth sauce. Parmesan is divided between the sauce and the finish, so reserve some before adding it to the pan.

Wilt the spinach in batches

Fresh spinach: The leaves take up room at first, so add them gradually as they collapse. Removing the thickest stems helps them cook evenly with the leaves.

Water: A little salt encourages the spinach to release moisture, while pasta water helps loosen the ricotta and Parmesan into a light coating. Add the cooking water by the ladleful so you can mix it in evenly.

Get the sauce texture right

Consistency: The sauce should be loose enough to coat the pasta without pooling heavily in the pan. If it looks thick, mix in a little more pasta water; if it is already light, stop there.

Seasoning: Add white pepper and a small amount of nutmeg to complement the spinach and ricotta. Taste before serving, since Parmesan and the salted pasta water both contribute seasoning.

Finish with walnuts

Walnuts: Chop them lightly so the pieces are easy to eat but still bring a distinct crunch. Adding them at the end helps keep that texture.

Serving: Serve immediately while the pasta is hot and the sauce is freshly loosened. A simple side salad or cooked vegetables can round out the meal.

Recipe notes & tips

• Set aside the pasta cooking water before draining the pasta.
• Add the spinach gradually so it has room to wilt in the pan.
• Keep a little extra pasta water nearby in case the sauce thickens.
• Reserve some Parmesan for the final topping.
• Chop the walnuts shortly before serving to preserve their texture.

Variations

• Use another short pasta: Choose a shape such as fusilli that catches the sauce.
• Add garlic: Briefly warm a finely chopped clove in the oil before adding the spinach.
• Try a different nut: Use chopped hazelnuts instead of walnuts for a different crunch.
• Add lemon zest: Stir a little zest through the finished pasta for a brighter flavour.
• Use black pepper: Season with freshly ground black pepper if white pepper is unavailable.

Common mistakes to avoid

• Adding all the spinach at once: It can crowd the pan; wilt it in batches.
• Overcooking the pasta: It softens further in the sauce; stop at al dente.
• Making the sauce too thick: Stir in pasta water a little at a time until it coats the pasta.
• Adding all the Parmesan early: Reserve some for the topping as directed.
• Cooking the walnuts in the sauce: Add them at the end so they retain their crunch.

How to store

Refrigerate leftovers in an airtight container for up to 2 days. Reheat gently in a pan with a splash of water, stirring until hot; the pasta may be softer and the sauce thicker after chilling.

Frequently asked questions