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One Pan Spinach and Ricotta Pasta

One Pan Spinach and Ricotta Pasta

One Pan Spinach and Ricotta Pasta is a comforting yet light dish that combines creamy ricotta cheese with fresh spinach and short pasta, all cooked in a single skillet for easy cleanup and a sophisticated flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings servings
Course: Main Course
Cuisine: Italian
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 12 ounces Short Pasta (Penne, Fusilli, or Rotini)
  • 5 ounces Fresh Baby Spinach
  • 1 cup Whole Milk Ricotta Cheese
  • 3 cloves Fresh Garlic (minced)
  • 1/2 small Yellow Onion (finely diced)
  • 3.5 cups Vegetable Broth or Water
  • 1/2 cup Grated Parmesan Cheese
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 medium Fresh Lemon (zest and juice)
  • 1/4 teaspoon Red Pepper Flakes (optional)
  • Salt and Black Pepper to taste

Method
 

  1. Place a large, deep skillet or a wide pot over medium heat. Add the olive oil and let it shimmer. Add the diced onions and sauté for about 4 to 5 minutes until translucent.
  2. Stir in the minced garlic and red pepper flakes. Cook for 1 minute until fragrant. Be careful not to burn the garlic.
  3. Pour the dry pasta into the skillet and stir to coat. Add the vegetable broth and a pinch of salt. Bring to a gentle boil, then reduce to a simmer, stirring occasionally.
  4. Cook the pasta for about 10 to 12 minutes, or until al dente. If the pan looks too dry, add a splash more broth or water.
  5. Turn the heat down to low and add the fresh spinach. Stir until wilted, about 1-2 minutes.
  6. Remove from heat and stir in the ricotta cheese, Parmesan cheese, lemon zest, and lemon juice until well combined. Adjust seasoning with salt and pepper as needed.

Notes

For best results, use high-quality ricotta cheese. If using frozen spinach, thaw and squeeze out excess moisture before adding. Serve immediately for the best texture.