Dinner

Creamed Spinach Pasta with Ricotta and Pine Nuts Recipe

ByThomas Greene February 10, 2026February 10, 2026

Introduction

This creamed spinach pasta is a rich and comforting dish that combines tender spinach, creamy ricotta, and silky pasta. Ideal for a cozy weeknight dinner, it’s both simple to make and full of flavor.

A white pan filled with creamy fettuccine pasta mixed with bright green spinach leaves throughout. The pasta is coated evenly in a smooth, light beige sauce, giving it a shiny and rich texture. Two black metal tongs rest inside the pan, slightly lifting some of the pasta. The pan handle has a wooden brown grip, and the pan sits on a white marbled surface with a mint green cloth partially visible at the edge. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole-milk ricotta
Kosher salt and black pepper, to taste
1 pound long pasta, such as fettuccine or tagliatelle
3 tablespoons pine nuts (optional)
4 tablespoons unsalted butter
3 garlic cloves, thinly sliced
1 pound fresh baby spinach
1 cup heavy cream
1/4 teaspoon grated nutmeg
Grated pecorino or Parmesan, for serving

Instructions

Step 1: Add the ricotta to a large bowl and season well with salt and pepper. Set aside.
Step 2: Bring a large pot of well-salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of the pasta cooking water, then drain the pasta.
Step 3: While the pasta cooks, toast the pine nuts (if using) in a deep 12-inch skillet over medium heat. Stir occasionally for 2 to 3 minutes until golden and fragrant. Transfer pine nuts to a small bowl and wipe the skillet clean.
Step 4: Melt the butter in the skillet over medium-low heat. Add the sliced garlic and sauté until pale golden, about 2 minutes. Add the spinach in handfuls, stirring to wilt and adding a few tablespoons of reserved pasta water if needed. Cook for about 4 minutes and season with salt.
Step 5: Pour in the heavy cream and bring to a simmer over medium heat. Cook until the sauce thickens slightly, about 2 minutes. Stir in the grated nutmeg and season with salt and pepper.
Step 6: Add the cooked pasta to the skillet and toss to coat the noodles evenly with the sauce. Turn off the heat and gently fold in the prepared ricotta, thinning the sauce with a bit of reserved pasta water if needed. Taste and adjust seasoning.
Step 7: Divide the pasta among bowls, top with toasted pine nuts if desired, and serve with grated pecorino or Parmesan cheese at the table.

Tips & Variations

Use fresh baby spinach for the best flavor and texture; if substituting with frozen spinach, thaw and drain well before adding.
For a nut-free version, simply omit the pine nuts.
Try adding a pinch of red pepper flakes to the garlic butter for a subtle heat.

Storage

Store any leftover creamed spinach pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water to loosen the sauce if it has thickened.

How to Serve

A white frying pan with a wooden handle holds creamy fettuccine pasta mixed with wilted green spinach leaves, coated evenly in a light beige sauce with a smooth texture. Two metal tongs are placed inside the pan, partially lifting some noodles. The pan sits on a white marbled surface with a turquoise cloth partially visible to the right of the handle. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta?

Yes, long pasta like linguine or tagliatelle works well, but you can also use short pasta such as penne or rigatoni. Just adjust cooking times accordingly to keep it al dente.

Is it possible to make this dish vegan?

To veganize this recipe, substitute the ricotta with a plant-based alternative, use dairy-free cream or coconut milk, and replace butter with olive oil or vegan margarine. Nutritional yeast can be added for a cheesy flavor.