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spinach ricotta pasta in a skillet

15 Minute Spinach Ricotta Pasta Recipe

This spinach and ricotta pasta is an easy and healthy 15-minute one-pot pasta dish! It's a creamy ricotta sauce balanced out with a squeeze of lemon and some spinach. And all the ingredients are from Aldi making this the most affordable and approachable spinach ricotta pasta ever!
5 from 1 vote
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Course: pasta
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4

Ingredients

  • 500 g (2 cups) spaghetti
  • 2 cloves (2 cloves) garlic
  • 2 tablespoons (2 tablespoons) olive oil
  • 250 g (1 cups) full-fat ricotta
  • 175-225 ml (6 floz) single cream
  • 100 g (3 ⅐ cups) spinach, washed
  • zest and juice of 1 lemon
  • 1 teaspoon (1 teaspoon) pasta seasoning
  • ¼ teaspoon (¼ teaspoon) chilli flakes
  • pinch (pinch) mixed spice
  • 2 tablespoons (2 tablespoons) chopped parsley

Instructions

  • Boil the pasta according to the package instructions. Drizzle the noodles with a little olive oil to prevent them from sticking together. Heat the oil and garlic in a non-stick skillet until fragrant and just starting to turn very pale golden. Once the garlic is at that stage, add all of the ricotta and gently use a whisk to break up the creamy cheese and melt it.
  • Once the ricotta has started to melt, you'll find it's still very thick. Add in the single cream and continue to whisk until you have a smooth and creamy sauce. You can add in some extra cream or water to thin out the sauce, but I love this sauce really thick. It's almost has a rich Alfredo sauce texture. This is where you add in all of your seasonings. The pasta seasoning, lemon zest, salt, pepper and that pinch of mixed spice that I mentioned.
  • When the sauce is at your desired consistency and you've balanced all the flavours this is where you add in the spinach and just let it gently wilt in the sauce. No need to bring the sauce to a boil. The heat from the sauce will wilt the spinach perfectly.
  • Toss the noodles with the sauce and divide between serving bowls. Top with lots of chopped parsley, extra chilli flakes and lemon wedges.

Nutrition

Calories: 771kcal | Carbohydrates: 98g | Protein: 25g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 80mg | Sodium: 97mg | Potassium: 535mg | Fiber: 5g | Sugar: 4g | Vitamin A: 3103IU | Vitamin C: 8mg | Calcium: 214mg | Iron: 3mg
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