Save This Ricotta Spinach Pesto Pasta is my go-to for weeknights when I want something both comforting and vibrant. The velvety sauce blends fresh greens and herbs with creamy ricotta, hugging every bite of pasta. It comes together in under thirty minutes and feels both homemade and a little bit special: ideal for family dinners or a low-stress dinner party.
The first time I made this was for a last minute dinner with friends. Everyone went back for seconds and my youngest asked if we could have the green pasta again the next night. Now it is a regular in our household.
Ingredients
- Pasta short shapes like penne or rigatoni: grab the sauce best pick high quality pasta for the perfect texture
- Kosher salt: seasons the pasta water for full flavored noodles
- Baby spinach: gives the pesto vivid color and a mild earthy note use fresh spinach for a delicate sauce
- Fresh basil leaves: pack a punch of classic pesto aroma opt for leaves that look vibrant and unblemished
- Garlic: adds sharpness just use fresh cloves for the brightest flavor
- Pine nuts: bring buttery richness and crunch you can substitute toasted walnuts for a heartier taste
- Parmesan cheese: provides salty depth and umami grate it yourself for the best flavor
- Ricotta cheese: turns the sauce plush and creamy look for whole milk ricotta that is smooth and not watery
- Extra virgin olive oil: ties everything together with fruitiness pick a high quality cold pressed oil
- Lemon juice: lifts the sauce with acidity choose a juicy lemon and avoid pre bottled juice
- Salt and black pepper: let you season to taste for perfect balance
- Extra parmesan fresh basil and cracked black pepper: finish the dish and add visual appeal
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rapid boil Add pasta and cook following package instructions until just al dente Scoop out about half a cup of the pasta water before draining the pasta thoroughly
- Make the Green Pesto:
- Place spinach fresh basil garlic pine nuts and grated parmesan in a food processor Pulse several times until finely chopped The texture should look like coarse crumbs
- Blend in Ricotta and Seasonings:
- Add ricotta cheese lemon juice a pinch of salt and black pepper With the machine running slowly drizzle in the olive oil Process until the pesto becomes creamy smooth and evenly blended Pause and scrape down the sides if needed Taste and adjust the seasoning
- Sauce the Pasta:
- Return the cooked pasta to your warm pot Pour the pesto ricotta sauce on top along with a generous splash of the reserved pasta water Toss everything together over low heat stirring gently so the sauce lightly hugs each piece of pasta Add more pasta water a tablespoon at a time if you want a silkier texture
- Serve and Garnish:
- Spoon the creamy green pasta into bowls Shower with extra parmesan scatter fresh basil leaves and crack over black pepper Serve immediately while everything is hot and luscious
Save Ricotta is my favorite part of this dish It makes the sauce luxurious without being heavy My youngest once declared that the fluffy cheese must be magic because it makes everything taste better I still smile thinking about that moment over a steaming bowl
Storage Tips
Leftovers hold up beautifully for two to three days in the refrigerator Keep the pasta and sauce together in an airtight container Reheat gently with a splash of water or milk to loosen the sauce and revive the creaminess
Ingredient Substitutions
If you are out of pine nuts toasted walnuts or almonds add a great nutty flavor For a nut free version use toasted sunflower seeds For a dairy free twist try blending with firm silken tofu and nutritional yeast
Serving Suggestions
This pasta shines on its own but you can pair it with a simple arugula salad and lemon vinaigrette For extra protein toss in sautéed mushrooms or roasted chicken Breast For that classic Italian table finish, offer warm focaccia or crusty bread to soak up any sauce
Cultural and Seasonal Notes
Pesto has humble origins in Liguria Italy where local families would use whatever greens and nuts were abundant This adaptation lets you bring in spinach and ricotta for an extra silky sauce Spring and early summer is when basil and spinach are at their fragrant peak
Seasonal Adaptations
In spring use baby arugula for a peppery twist In summer swap in zucchini ribbons or peas for added freshness In winter try kale and walnuts for heartiness
Success Stories
Several friends who do not usually like ricotta have said this sauce won them over It is perfect for making a vegetarian main dish that still feels special during the holidays My extended family now expects this recipe at our annual pasta night
Freezer Meal Conversion
You can make the pesto ricotta sauce ahead and freeze it in a tightly sealed container Thaw in the fridge overnight and stir into freshly cooked pasta Extra tip portion the sauce in ice cube trays for quick individual servings on busy nights
Save This pasta is a staple for weeknights but always gets rave reviews. Every bowl brings cozy comfort and fresh green flavors in just minutes.
Recipe FAQs
- → Can I use different nuts for the pesto?
Yes, walnuts or almonds work well as substitutes for pine nuts, adding unique flavors to the pesto blend.
- → How can I make this gluten-free?
Swap regular pasta for your favorite gluten-free option—rice or lentil-based shapes work perfectly.
- → Is this dish suitable for vegetarians?
Absolutely! This pasta is fully vegetarian, with ricotta and Parmesan supplying satisfying protein and richness.
- → What wines pair well with this meal?
A crisp Pinot Grigio or light sparkling water with lemon complements the dish's creamy and bright flavors.
- → How do I adjust the sauce consistency?
Gradually add reserved pasta water until your pesto sauce reaches the desired creamy and silky texture.
- → Can I add extra vegetables or protein?
Try stirring in sautéed mushrooms or cooked shredded chicken for added substance and flavor variety.