Pin This Ricotta Spinach Pesto Pasta brings together tender pasta with a creamy green sauce that feels both comforting and fresh. The combination of sweet ricotta cheese, vibrant spinach, fragrant basil, and zesty lemon creates a luscious dish that comes together quickly but feels restaurant-worthy at the table. It is perfect for anyone who wants a fuss-free meal to brighten busy weeknights or impress guests with minimal effort.
There is something special about how the warm pasta melts the pesto and turns it into an irresistible coating. I first made this on a chilly spring night when I needed a quick comfort dinner but wanted more veggie flavor than my usual tomato sauce and now it is one of our most-requested vegetarian dinners.
Ingredients
- Pasta: Choose a sturdy short shape like penne or fusilli to trap the sauce and hold up to tossing Select bronze-cut or Italian pasta for the best texture
- Salt: Essential for seasoning the pasta water so the noodles soak up flavor as they boil Use a generous handful in the pot
- Baby spinach: Brings mild flavor and a lovely green color to the sauce Fresh young leaves are less bitter and blend smoothly
- Fresh basil leaves: The classic pesto backbone Choose vibrant green unblemished leaves for the brightest flavor
- Garlic: Adds a punch of savoriness Look for firm cloves without green sprouts for best results
- Pine nuts: A traditional Italian pesto touch but walnuts or almonds also work Toasted nuts add more complexity
- Parmesan cheese: Adds salty depth to the sauce Shred your own from a block for the best melt and flavor
- Ricotta cheese: Delivers the signature creamy texture Whole-milk ricotta gives the richest result Avoid watery brands if possible
- Extra-virgin olive oil: Helps bring the pesto together and infuses fruity notes Use your favorite high-quality bottle here
- Juice of lemon: Lifts the sauce making it light and bright Freshly squeezed is best for tang and fragrance
- Salt and black pepper: Essential for balancing all the flavors Taste as you go for perfect seasoning
- Extra Parmesan cheese: For finishing Gives that little bit of extra umami and melt on top
- Fresh basil leaves: Lively garnish for an aromatic finish
- Cracked black pepper: Brings a slightly spicy kick atop each plate
Instructions
- Boil the pasta:
- Fill a large pot with water and add a tablespoon of salt Stir to help the salt dissolve Bring to a rolling boil Add the pasta and cook until al dente typically about 10 minutes or follow package directions Stir occasionally to prevent sticking A minute before draining scoop out half a cup of the starchy pasta water then drain the pasta well
- Make the pesto base:
- While the pasta cooks assemble the pesto Add spinach basil garlic pine nuts and grated Parmesan cheese to a food processor Pulse repeatedly until finely chopped and the ingredients resemble a coarse green paste Scrape down the sides as needed for an even chop
- Blend the ricotta and oil:
- Add ricotta cheese lemon juice a pinch of salt and some black pepper to the green paste Keep the processor running and drizzle in the olive oil a bit at a time until everything blends into a creamy smooth sauce Pause to taste and adjust with more salt pepper or lemon as needed
- Coat the pasta:
- Return the drained pasta to the still-warm pot Pour the pesto-ricotta sauce over the pasta Add a splash of reserved pasta water Use tongs or a spatula to toss everything together over low heat The sauce will loosen and coat each noodle beautifully If the sauce seems thick add more reserved pasta water until it is glossy and silky
- Serve and garnish:
- Spoon the finished pasta into bowls Shower with extra Parmesan cheese fresh basil leaves and plenty of cracked black pepper Serve right away for maximum creaminess and flavor
Pin Every time I make this I marvel at how ricotta turns a handful of spinach into a creamy silky treat My daughter calls it green mac and cheese and asks for seconds before I have even taken my own first bite Sometimes we sprinkle in some lemon zest for even more brightness and it always brings everyone to the table quickly
Storage Tips
Store any leftovers in an airtight container in the fridge for up to three days The sauce may thicken when chilled but adding a splash of milk or pasta water when reheating brings it back to its creamy character For best results reheat gently on the stovetop instead of the microwave to keep the sauce from separating
Ingredient Substitutions
If you are out of pine nuts or want a budget-friendly alternative walnuts or almonds blend in beautifully and bring their own subtle flavors For a nut-free version toasted sunflower seeds offer crunch without the allergens Swap out the pasta for your favorite gluten-free variety without losing texture or satisfaction
Serving Suggestions
For a hearty vegetarian meal, serve this pasta with a crisp green salad and some warm garlic bread On a summer evening it is wonderful alongside grilled vegetables or with a glass of chilled white wine At parties I sometimes serve small portions as an elegant appetizer sprinkled with extra herbs and cheese
Cultural Context
This dish nods to the Italian tradition of pesto alla Genovese but lightens it up with fresh spinach and a ricotta swirl Instead of the usual strict handful of basil and only olive oil the combination here plays with creamy cheese and seasonal greens However you serve it the soul of Italian home cooking—easy generous vibrant—remains in every bowl
Seasonal Adaptations
Use baby arugula or kale in place of spinach during fall and winter Swap in mint or flat-leaf parsley for basil if you have lots in your garden A spoonful of fresh peas or roasted zucchini mixes in easily for extra color and sweetness
Success Stories
A friend of mine tried this recipe for a last-minute dinner party and every guest requested the recipe My mom now makes it ahead on busy days and says it tastes even better the next day warmed up with a little extra cheese Kids love the color and creamy taste so it is a hit for family gatherings year-round
Pin This dish proves that creamy cheesy pasta can still feel light and green If you want a showstopper for family or guests that is ready in no time keep ricotta and spinach handy—this is the one I swear by every spring
Recipe FAQ
- → Can I use other nuts instead of pine nuts?
Yes, walnuts or almonds work well as alternative options for the pesto.
- → Is this dish suitable for vegetarians?
Yes, it contains no meat and highlights cheese and greens as the main ingredients.
- → How can I make it gluten-free?
Substitute regular pasta with gluten-free pasta to keep the dish entirely wheat-free.
- → Can I prepare the pesto in advance?
Absolutely—make the pesto ahead and refrigerate for up to 2 days before cooking with pasta.
- → What wines pair well with this dish?
A crisp Pinot Grigio or sparkling water with lemon complements the creamy, herbal flavors perfectly.
- → How can I boost the protein content?
Add cooked shredded chicken or sautéed mushrooms if you wish to include extra protein.