Mealime recipe · lives on in MealPot
Ricotta & Spinach Pasta with Toasted Pine Nuts
- 30 min
- 2–6 servings
- 502 kcal / serving
Creamy ricotta coats penne as wilted spinach and onion soften to form a comforting sauce, finished with Parmesan and crunchy pine nuts. It comes together quickly for a simple weeknight dinner.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1 (5 oz) pkgbaby spinach
- 2 clovesgarlic
- ½ ozParmesan cheese
- 5 ozpenne pasta
- ⅛ cuppine nuts
- ½ mediumred onion
- ¼ (15 oz) pkgricotta cheese
- red onions
From the pantry: black pepper, extra virgin olive oil, salt
Cookware
chef's knife · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · stainless steel sauté pan · stirring spoon
Directions
- Bring a pot of salted water to a rolling boil and cook the penne according to the package directions, starting it when the water boils.
- Meanwhile, peel and mince the garlic and trim and finely dice the onion; set them aside in a small bowl.
- Toast the pine nuts in a dry sauté pan over medium heat, stirring often until they turn golden and fragrant, then transfer to a separate bowl.
- Add a little olive oil to the pan, then cook the onion until softened and lightly translucent, about 3 to 5 minutes, stirring occasionally.
- Add the garlic to the pan and cook for another minute until fragrant.
- Add the spinach to the pan along with a pinch of salt and pepper, and cook until the leaves wilt, about 1 to 2 minutes.
- Stir the ricotta into the pan until it’s melted and well mixed with the greens, then add about half of the Parmesan and a portion of the pasta cooking water to loosen the sauce; fold in the pasta and toss until everything is coated and creamy, 1 to 2 minutes.
Two tips
- Prep the onion and garlic first and keep them ready in a small bowl for quick sautéing.
- Leftovers reheat gently with a splash of the reserved pasta water and a pinch of salt.
Nutrition per serving
- Calories
- 502 kcal
- Protein
- 21 g
- Carbs
- 62 g
- Fat
- 19 g
- Fiber
- 5 g
- Sodium
- 108 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.