Spinach & ricotta pasta
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Ricotta and a little cooking water make a gentle sauce for spinach pasta.
Italian-inspired · dinner, pasta · easy
Servings: 2
Prep: 5 min
Cook: 15 min
Total: 20 min (estimate)
Estimated cost: USD 5 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: Milk, Wheat. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
Ingredients
- 6 ounces dry egg-free wheat pasta (170 g Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3/4 cup pasteurized vegetarian ricotta cheese (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 3 cups baby spinach
- 1 tablespoon lemon juice
- 1/8 teaspoon ground black pepper
- 8 cups water (1.9 L, for boiling)
Cooking instructions
- Boil the water and cook the dry egg-free wheat pasta according to its package. Reserve 1/2 cup cooking water before draining.
- Return the pasta to the pot on low. Add the baby spinach and 1/4 cup reserved water, stirring for 2 minutes until wilted.
- Fold in the pasteurized vegetarian ricotta cheese, lemon juice and ground black pepper. Add the remaining reserved water gradually until the sauce coats the pasta.
- Warm gently for 1 minute without boiling, then serve in two bowls.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.