Italian Ricotta and Spinach Pasta with Sun-Dried Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A creamy pasta dish with ricotta, spinach, and sun-dried tomatoes for a Mediterranean twist. This italian-inspired pasta (vegetarian, gluten-free) ready in about 35 minutes pairs pasta, ricotta, spinach for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 370 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.5 (10 ratings) Prep: 15 min Cook: 20 min Serves 2 Italian cuisine 370 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a boil. Add 200g pasta and cook according to package instructions, typically 8-10 minutes, until al dente. Drain, reserving 1/2 cup pasta water. Tip: Use the reserved water later to adjust sauce consistency if needed.
  2. Step 2: In a large bowl, crumble 150g ricotta into small pieces using a fork. Add 150g spinach, 50g sun-dried tomatoes (chopped if not already), and 30g Parmesan cheese (grated). Use a spatula to gently mix until the ricotta is broken down and the spinach wilts slightly, about 2 minutes. Tip: Avoid overmixing the spinach to maintain texture.
  3. Step 3: Add the cooked pasta to the bowl. Pour in 1 tbsp olive oil and toss thoroughly, ensuring the pasta is evenly coated. If the mixture seems dry, add 1-2 tbsp reserved pasta water and continue tossing until the sauce becomes glossy and slightly sticky.
  4. Step 4: Season the mixture with salt (start with 1/2 tsp) and freshly ground black pepper (about 1/4 tsp). Taste and adjust seasoning as needed, adding more salt or pepper if desired. Tip: Add Parmesan cheese at the end if it hasn’t been incorporated yet to prevent clumping.

Frequently asked questions

How long does Italian Ricotta and Spinach Pasta with Sun-Dried Tomatoes take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Ricotta and Spinach Pasta with Sun-Dried Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pasta from drying out.

Can I substitute ingredients in Italian Ricotta and Spinach Pasta with Sun-Dried Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Ricotta and Spinach Pasta with Sun-Dried Tomatoes for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Ricotta and Spinach Pasta with Sun-Dried Tomatoes vegetarian?

Yes — this recipe is tagged vegetarian, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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