One-Pot Spinach Ricotta Pasta Recipe
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5 from 4 votes

One-Pot Spinach Ricotta Pasta

One-Pot Spinach Ricotta Pasta Recipe - A delectable creamy pasta dish the whole family will love! Fresh ricotta cheese melted into pasta with garlic, walnuts, and sun-dried tomatoes.
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: American
Servings: 8
Calories: 379kcal
Author: Sommer Collier


  • 1 tablespoon olive oil
  • 3 small shallots, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons freshly ground nutmeg
  • 6 cups vegetable stock, homemade or store-bought
  • 1 pound dried pasta (I used trumpets)
  • 1/3 cup heavy cream
  • 15 ounces ricotta cheese
  • 8 ounces fresh baby spinach, lightly chopped, stems removed
  • 1/3 cups sun-dried tomatoes (if in oil, drain)
  • 3/4 cups walnut pieces
  • Salt and pepper


  • Place a large sauté pan over medium-low heat. Sauté the shallots and garlic in olive oil for 2-3 minutes. Then stir in freshly grated nutmeg, and cook 1 more minute.
  • Add the vegetable stock to the pan. Bring to a simmer, then stir in the pasta, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Simmer covered for 8-10 minutes until the pasta is cooked to al dente. Check the instructions for your particular type of pasta, times vary.
  • Turn the heat to low. Remove the pan from the heat and stir in ricotta and cream. Gently fold in the spinach, walnuts, and sun-dried tomatoes.
  • Return the pan to the low heat burner. Cover and simmer for 3-5 minutes until the spinach is wilted and all ingredients are heated through. Garnish with chopped parsley.


Serving: 1.5cups | Calories: 379kcal | Carbohydrates: 41.3g | Protein: 16.9g | Fat: 18.5g | Saturated Fat: 6.4g | Cholesterol: 65mg | Sodium: 808mg | Fiber: 1.9g | Sugar: 2.1g