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Pasta with Spinach and Ricotta

Course Main Course
Cuisine American
Keyword Pasta with Spinach and Ricotta
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 404kcal


  • 8 ounce bowtie (farfalle) pasta, dry
  • 2 cup spinach
  • 1 tablespoon olive oil
  • 3 clove garlic
  • 1/8 teaspoon red pepper/chili flakes
  • 1 cup ricotta cheese, part skim milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper, ground

Serve With

  • 2 cup pineapple


  • Cook pasta according to package directions.
  • Place spinach in a colander. Once pasta is done cooking, reserve 1/2 cup of the cooking water then pour the remaining water and pasta over the spinach in the colander to drain. Set aside.
  • Add oil to the pot the pasta was cooked in and heat over medium-high heat.
  • Add minced garlic and red pepper flakes to the hot oil; cook for 30 seconds or until fragrant, stirring frequently.
  • Pour pasta mixture back into the pot, then stir in ricotta, salt, and pepper.
  • Stir in reserved pasta water a little a time until the desired consistency is reached.
  • Serve warm with chopped pineapple on the side.


Calories: 404kcal | Carbohydrates: 66g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 369mg | Fiber: 3g | Sugar: 20g