Creamy SPINACH PASTA recipe

Creamy SPINACH PASTA recipe

The creamy SPINACH pasta is a simple and fast vegetarian first course of Italian cuisine, also suitable for those who want to follow a diet.

The ingredient that makes it creamy is ricotta.

The delicacy of the ricotta goes perfectly with the slightly bitter flavor of the spinach to create a truly inviting and tasty sauce.

A very easy recipe also suitable for those who are not expert in cooking.

It is very fast and is prepared in the cooking time of the pasta.

In fact, while the pasta is cooking, in a few steps you can prepare this light and creamy sauce based on spinach and ricotta flavored with nutmeg.

The result is a fast and irresistible first course.

For this recipe it is possible to use both cow’s milk ricotta and sheep’s milk ricotta, more flavorful.

Fresh spinach is a full vegetable of predominantly winter quality, but is now available all year round.

If you prefer, however, you can also use frozen spinach.

A complete and nutritious first course, which will conquer everyone, even children.

If you are not vegetarian and you are not following a weight loss diet, I recommend adding crumbled bacon cut into strips for a touch of crunchiness.

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  • DifficultyVery easy
  • CostCheap
  • Preparation time10 Minutes
  • Cooking time15 Minutes
  • Serving4
  • CuisineItalian


pasta (1 pound such as fusilli, fettuccine or tagliatelle)
spinach (1 pound fresh baby spinach)
1 cup ricotta cheese ( whole-milk ricotta)
1/2 cup heavy cream
3 tablespoons parmesan cheese (Grated pecorino or Parmesan)
2 tablespoons unsalted butter
1 clove garlic
1/4 teaspoon nutmeg (grated nutmeg)
salt (q.s.)
black pepper (grated q.s. optional)




Pour the ricotta into a large bowl and season well with salt and pepper.

Bring a large pot of well salted water to the boil. Add pasta and cook according to package directions until al dente.

Reserve 1 cup of pasta cooking water when drain.


Prepare the sauce while the pasta is cooking.

Melt the butter in a pan over medium-low heat. Add garlic and sauté about 2 minutes until golden brown.


Eliminate garlic. Add fresh spinach to the pan and mix.

Cook until wilted, adding a few tablespoons of pasta water to help them if needed (about 4 minutes). Season with salt.


Add cream, bring to a boil over medium heat and cook until the sauce begins to thicken (about 2 minutes).

Put nutmeg and season with salt and pepper. Add pasta cooked al dente directly into the pan and sauté until shiny.


Turn off the heat and stir in the prepared ricotta and a little pasta cooking water if necessary. Taste and season with salt and pepper.

Complete with grated Parmesan or pecorino.


Creamy and spinach pasta can be kept in the fridge for a maximum of 1 day. It is not suitable for frozen.


Fresh spinach needs a long rinse under water because the leaves hold a lot of soil. If you don’t have the time you could also use frozen spinach.

Once the spinach is cooked you could cut into strips with knife or blend it in a mixer for a super creamy sauce.

For a more delicious taste, add a cascade of crispy bacon.

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