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Pasta with Spinach, Artichokes and Ricotta Recipe

This delightful pasta dish is a delightful blend of fresh spinach, tangy artichokes, and creamy ricotta cheese. It's a simple yet elegant dish that can be prepared in just about 30 minutes, making it perfect for a weeknight dinner. The pasta soaks up all the flavor from the spinach, artichokes, and ricotta, creating a taste sensation that will have you coming back for seconds.

Pasta with Spinach, Artichokes and Ricotta Recipe

Photos of Pasta with Spinach, Artichokes and Ricotta Recipe

One of the key ingredients in this recipe is artichoke hearts. While fresh artichokes can be a bit challenging to prepare due to their tough exterior, frozen artichoke hearts are a perfect substitute and can easily be found in the frozen section of most supermarkets. Another key ingredient is ricotta cheese, a delightful, creamy cheese that adds a luxurious touch to this pasta dish.

Ingredients for Pasta with Spinach, Artichokes and Ricotta

Olive oil: A healthy all-purpose cooking oil.

Panko breadcrumbs: Japanese-style breadcrumbs that give a light and crispy texture.

Toasted almonds: Adds a delightful crunch and nutty flavor.

Salt: Essential for bringing out the flavors of the other ingredients.

Pasta: The base of this dish, can be any type you prefer.

Garlic: Gives a robust and aromatic flavor.

Artichoke hearts: A unique ingredient that adds a delectable taste and texture.

Baby spinach: Adds a fresh and earthy flavor.

Lemon zest: Gives a bright and zesty flavor.

Parmesan: Provides a sharp and umami taste.

Lemon juice: Adds brightness and acidity to balance out the flavors.

Ricotta cheese: Adds a rich and creamy texture.

Fresh parsley: Garnish that adds a fresh and vibrant touch.

One reader, Brandon Cramer says:

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This pasta recipe is a game-changer! The combination of spinach, artichokes, and ricotta creates a delightful medley of flavors. The dish is easy to prepare and the ricotta adds a creamy texture that's simply divine. It's a must-try for any pasta lover!

Brandon Cramer

Techniques Required

How to toast almonds: Heat a dry skillet over medium heat. Add the almonds and cook, stirring frequently, for 3-5 minutes until they are golden and fragrant. Be careful not to burn them.

How to cook artichokes: If using frozen artichoke hearts, simply thaw them according to package instructions before adding them to the skillet. If using fresh artichokes, trim and peel away the tough outer leaves, then steam or boil them until tender before adding to the recipe.

How to cook pasta al dente: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package instructions, usually 1-2 minutes less than the recommended cooking time. The pasta should be tender but still have a slight firmness when bitten.

How to wilt spinach: Add the spinach to the skillet with the artichokes and cook for about 1-2 minutes, stirring frequently, until the leaves have just begun to wilt. Be careful not to overcook the spinach, as it can become mushy.

How to zest a lemon: Use a fine grater or a zester to remove the outer yellow peel of the lemon, being careful to avoid the bitter white pith. Rotate the lemon as you zest to avoid grating too deeply into the peel.

How to dollop ricotta: Use a spoon to scoop up the ricotta cheese and gently drop it in small spoonfuls over the pasta. This will help distribute the ricotta evenly throughout the dish.

How To Make Pasta with Spinach, Artichokes and Ricotta

A quick and healthy dinner dish, this pasta with spinach and ricotta comes together so easily. It’s topped with almonds and breadcrumbs for some crunch.

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 3tbspolive oil,divided
  • ¾cuppanko breadcrumbs
  • ¼cuptoasted almonds,coarsely chopped
  • ½tspsalt,divided
  • ¾lbpasta,(medium-shaped, such as penne, medium shells, lumache, or fusilli)
  • 1clovegarlic,minced
  • 1pkgfrozen artichoke hearts,(12 oz), partially thawed if time allows
  • 3ozbaby spinach,(packed cups)
  • 2tsplemon zest,finely grated
  • cupparmesan,grated
  • 2tbsplemon juice
  • ¾cupricotta cheese
  • 2tbspfresh parsley,chopped , to garnish


  1. In a small skillet over medium heat, heat 1 tablespoon of the oil. Add the breadcrumbs and chopped almonds, and cook, stirring, for 2 to 3 minutes, or until brown and crisp. Add salt to taste. Set aside.

  2. Bring a large pot of salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until al dente. Scoop out and set aside 1 cup of the pasta cooking water. Drain the pasta in a colander.

  3. While the pasta cooks, cook the artichokes. In a large skillet over medium-high heat, heat the remaining 2 tablespoons of oil. Add the garlic and cook, stirring, for 30 seconds.

  4. Add the artichokes and stir and cook for 3 to 4 minutes, or until lightly browned. Stir in the spinach and cook for another 30 seconds, or until it has wilted very slightly. Stir in the lemon zest and salt. Taste and add additional salt if needed.

  5. Add the drained pasta to the skillet with the artichokes. Add the Parmesan and lemon juice, and toss to combine.

  6. Dollop the ricotta over the pasta by the spoonful. Toss together. If the pasta seems dry, add a little of the pasta cooking water. Taste and add salt and freshly ground black pepper.

  7. Divide the pasta among 4 bowls and top with the toasted breadcrumbs and almonds. Sprinkle with parsley and serve.


  • Calories: 662.51kcal
  • Fat: 25.75g
  • Saturated Fat: 7.92g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 13.01g
  • Polyunsaturated Fat: 2.99g
  • Carbohydrates: 83.14g
  • Fiber: 7.94g
  • Sugar: 4.22g
  • Protein: 26.35g
  • Cholesterol: 32.14mg
  • Sodium: 619.69mg
  • Calcium: 358.95mg
  • Potassium: 675.17mg
  • Iron: 3.38mg
  • Vitamin A: 189.80µg
  • Vitamin C: 20.00mg

Technique Tip for Perfecting Pasta With Spinach, Artichokes and Ricotta

When cooking the artichokes, it's important to not overcrowd the pan. This allows each piece to come into direct contact with the heat, resulting in a nice, even browning. If the pan is too crowded, the artichokes will steam instead of brown, which could affect the overall flavor of your dish. Also, when adding the spinach, remember it wilts quickly, so it's best to add it towards the end of the cooking process to maintain its vibrant color and texture.

Time-Saving Tips for Making Pasta With Spinach, Artichokes and Ricotta

Prep ahead: Chop vegetables, measure ingredients, and prepare the breadcrumbs and almonds in advance to streamline the cooking process.

Multi-task: While the pasta is cooking, simultaneously prepare the artichokes and spinach to save time.

Use frozen artichokes: Opt for frozen artichoke hearts instead of fresh ones to save time on prep work.

One-pot cooking: Cook the pasta and prepare the sauce in the same pot to minimize cleanup and save time.

Quick wilt: Instead of fully wilting the spinach, lightly wilt it to save time and maintain its texture.

Store-bought breadcrumbs: Consider using store-bought breadcrumbs to save time on toasting and chopping the almonds.

Substitute Ingredients For Pasta with Spinach, Artichokes and Ricotta Recipe

  • olive oil - Substitute with avocado oil: Avocado oil has a similar flavor profile and high smoke point, making it a suitable substitute for olive oil in this recipe.

  • panko breadcrumbs - Substitute with regular breadcrumbs: Regular breadcrumbs can be used as a substitute for panko breadcrumbs, although they may not provide the same level of crunch.

  • toasted almonds - Substitute with toasted pine nuts: Toasted pine nuts can provide a similar nutty flavor and crunch as toasted almonds in this recipe.

  • pasta - Substitute with zucchini noodles: Zucchini noodles can be used as a low-carb and gluten-free alternative to traditional pasta in this recipe.

  • garlic - Substitute with shallots: Shallots can offer a milder, sweeter flavor compared to garlic, complementing the other ingredients in the dish.

  • frozen artichoke hearts - Substitute with canned artichoke hearts: Canned artichoke hearts can be used as a convenient substitute for frozen ones, with a similar taste and texture.

  • baby spinach - Substitute with kale: Kale can be used as a substitute for baby spinach, providing a hearty and nutritious green component to the dish.

  • parmesan - Substitute with pecorino Romano: Pecorino Romano cheese offers a similar salty and tangy flavor to parmesan, making it a suitable substitute in this recipe.

  • ricotta cheese - Substitute with cottage cheese: Cottage cheese can be used as a lower-fat alternative to ricotta, providing a similar creamy texture in the dish.

  • fresh parsley - Substitute with fresh basil: Fresh basil can offer a slightly different flavor profile, adding a hint of sweetness and freshness to the dish.

Best Way to Present Pasta With Spinach, Artichokes and Ricotta

  1. Elevate the pasta with artichokes and spinach: Start by carefully twirling the pasta into a neat mound at the center of the plate, ensuring it is not overcrowded. This will allow the vibrant colors of the artichokes and spinach to stand out.

  2. Garnish with a sprinkle of toasted breadcrumbs and almonds: Sprinkle the toasted breadcrumbs and almonds around the pasta, creating a visually appealing contrast in texture and color.

  3. Create a ricotta quenelle: Use two spoons to shape the ricotta into a smooth, elegant quenelle and place it delicately on top of the pasta. This adds a touch of sophistication to the dish.

  4. Finish with a sprinkle of freshly chopped parsley: Lightly scatter the freshly chopped parsley over the dish, adding a pop of green and a hint of freshness to the presentation.

  5. Drizzle with a hint of olive oil: Just before serving, drizzle a small amount of high-quality olive oil around the edge of the plate, adding a glossy finish and enhancing the overall presentation.

  6. Use a minimalist approach: Embrace a minimalist plating style, allowing the vibrant colors and textures of the dish to take center stage, creating an elegant and refined presentation.

Essential Tools for Making This Delicious Pasta Recipe

  • Skillet: A skillet is a flat-bottomed pan used for frying, searing, and browning foods. It is a versatile tool for cooking a wide variety of dishes.
  • Colander: A colander is a bowl-shaped kitchen tool with holes used for draining liquids from food, such as pasta or vegetables.
  • Large pot: A large pot is essential for boiling pasta, making soups, and cooking large batches of food. It is a versatile tool for various cooking tasks.
  • Small skillet: A small skillet is perfect for toasting nuts, sautéing garlic, and cooking smaller portions of food.
  • Food processor: A food processor is a versatile kitchen appliance used for chopping, slicing, shredding, and pureeing ingredients. It is a valuable tool for preparing various components of a recipe.
  • Mixing bowl: A mixing bowl is used for combining ingredients, marinating, and mixing batters. It is an essential tool for preparing and assembling recipes.
  • Colander: A colander is a bowl-shaped kitchen tool with holes used for draining liquids from food, such as pasta or vegetables.
  • Small skillet: A small skillet is perfect for toasting nuts, sautéing garlic, and cooking smaller portions of food.
  • Large pot: A large pot is essential for boiling pasta, making soups, and cooking large batches of food. It is a versatile tool for various cooking tasks.

How To Store and Freeze This Pasta Dish

  • To store leftover pasta with spinach, artichokes and ricotta, allow the dish to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.

  • When reheating the stored pasta, add a splash of water or olive oil to help loosen the sauce and prevent the pasta from drying out. Reheat in the microwave or on the stovetop over medium heat, stirring occasionally, until heated through.

  • To freeze the pasta dish, transfer the cooled pasta to a freezer-safe container or resealable plastic bag. Remove as much air as possible before sealing to prevent freezer burn. Label the container with the date and contents.

  • Frozen pasta with spinach, artichokes, and ricotta can be stored in the freezer for up to 2-3 months.

  • To reheat frozen pasta, thaw it overnight in the refrigerator. Once thawed, reheat the pasta in the microwave or on the stovetop, adding a little water or olive oil to help reconstitute the sauce and prevent the pasta from drying out. Stir occasionally while reheating until the dish is heated through and the sauce is smooth.

  • Note that the texture of the ricotta and spinach may change slightly after freezing and thawing, but the overall flavor of the dish should remain delicious.

How To Reheat Leftovers

  • Reheat the pasta in a large skillet over medium heat, stirring occasionally, until it's heated through and the ricotta is melted and creamy. If the pasta seems dry, add a splash of water or olive oil to help loosen it up.
  • For a crispy texture, spread the leftover pasta in a baking dish, sprinkle with extra parmesan cheese and a drizzle of olive oil, then bake in a preheated 375°F (190°C) oven for 15-20 minutes, or until the top is golden brown and crispy.
  • Microwave the pasta in a microwave-safe dish, covered with a damp paper towel, in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat, as this can cause the ricotta to become grainy.
  • For a quick and easy lunch, reheat the pasta in a microwave or skillet, then transfer it to a whole wheat wrap or tortilla, along with some extra baby spinach and a squeeze of lemon juice, for a tasty and portable meal.
  • To refresh the flavors, reheat the pasta in a skillet with a splash of olive oil, then add some fresh garlic, red pepper flakes, and a handful of chopped fresh herbs, such as parsley, basil, or oregano, and toss to combine.

Random Fact About Pasta With Spinach, Artichokes and Ricotta

The recipe contains artichokes and ricotta, which are both excellent sources of dietary fiber. Dietary fiber is essential for maintaining a healthy digestive system and can help reduce the risk of developing certain chronic diseases, such as heart disease and diabetes.

Is This Pasta Recipe Economical for Home Cooking?

This pasta with spinach, artichokes and ricotta recipe is quite cost-effective for a household. The ingredients, such as pasta, spinach, artichokes, ricotta cheese, and lemon, are generally affordable and readily available. The dish offers a delightful combination of flavors and textures, making it a satisfying and budget-friendly meal option. The approximate cost for a household of 4 people would be around $15-$20, depending on the availability and pricing of the ingredients. Overall Verdict: 9/10

Is This Pasta Dish Healthy or Unhealthy?

The pasta with spinach, artichokes, and ricotta recipe is a relatively healthy dish, offering a balance of carbohydrates, protein, and vegetables. The inclusion of spinach and artichokes provides essential vitamins, minerals, and fiber, while the whole grain pasta and almonds contribute to the dish's overall nutritional value. The use of olive oil, a healthy fat, is another positive aspect of this recipe.

However, there are a few areas where the recipe could be improved to make it even healthier:

  • Reduce the amount of parmesan cheese to lower the overall sodium and saturated fat content
  • Opt for low-fat ricotta cheese to decrease the total fat and calorie count
  • Increase the proportion of vegetables to pasta, ensuring a more nutrient-dense meal
  • Consider using a whole grain or legume-based pasta for added fiber and protein

To further enhance the nutritional value of this dish, you could:

  • Add more variety of vegetables, such as roasted red peppers, cherry tomatoes, or mushrooms
  • Incorporate lean protein sources like grilled chicken or shrimp to increase the protein content
  • Experiment with different herbs and spices, like basil or red pepper flakes, to add flavor without relying on excessive amounts of salt or cheese
  • Serve the pasta with a side salad to boost the overall vegetable intake and create a more well-rounded meal

Editor's Thoughts on This Delightful Pasta Dish

The combination of spinach, artichokes, and ricotta in this pasta dish creates a delightful medley of flavors and textures. The addition of toasted almonds and breadcrumbs provides a satisfying crunch, while the lemon zest adds a refreshing citrusy note. The use of ricotta cheese brings a creamy richness to the dish, complementing the earthy flavors of the vegetables. The recipe's balance of ingredients and cooking techniques results in a well-rounded and satisfying pasta dish that is sure to impress.

Enhance Your Pasta with Spinach, Artichokes and Ricotta Recipe with These Unique Side Dishes:

Garlic Roasted Asparagus: Tender asparagus spears roasted with garlic and olive oil, topped with a sprinkle of parmesan cheese.
Honey Glazed Carrots: Carrots cooked in a sweet and sticky honey glaze, garnished with fresh parsley for a pop of color.
Grilled Peach Salad: Juicy grilled peaches served on a bed of mixed greens, drizzled with a tangy balsamic vinaigrette and sprinkled with crumbled feta cheese.

Other Alternative Recipes Similar to This Pasta Dish

Grilled Vegetable Skewers: Marinate the vegetables in a mixture of olive oil, balsamic vinegar, and herbs before grilling for a delicious and healthy side dish.
Mango Salsa Chicken: Top grilled chicken with a refreshing salsa made with diced mango, red onion, cilantro, and lime juice for a burst of tropical flavor.
Creamy Tomato Basil Soup: Simmer tomatoes, onions, and garlic in broth before blending with fresh basil and cream for a comforting and creamy soup perfect for any time of year.

Suggested Appetizers and Desserts to Complement Pasta With Spinach, Artichokes and Ricotta

Savory Stuffed Mushrooms: Impress your guests with these delectable savory stuffed mushrooms. Filled with a flavorful mixture of herbs, cheese, and breadcrumbs, these bite-sized appetizers are sure to be a hit at any gathering.
Crispy Zucchini Fritters: These crispy zucchini fritters are a delightful way to start any meal. The combination of shredded zucchini, herbs, and a hint of cheese creates a satisfying and flavorful appetizer that will leave your guests wanting more.
Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.
Berry Parfait: Layer vibrant and juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and satisfying parfait that is perfect for a light and healthy dessert option.

Why trust this Pasta with Spinach, Artichokes and Ricotta Recipe:

This recipe offers a delightful combination of flavors and textures, making it a delightful choice for any occasion. The use of artichokes and spinach provides a nutritious and flavorful base, while the addition of ricotta cheese lends a creamy and indulgent touch. The inclusion of toasted almonds and panko breadcrumbs adds a delightful crunch, elevating the dish to a new level. With the bright and zesty notes of lemon zest and lemon juice, this recipe promises a refreshing and satisfying dining experience. Trust in the harmonious blend of ingredients and flavors to create a memorable meal.

Want to share your experience making this Pasta with Spinach, Artichokes and Ricotta Recipe or have any tips to enhance the flavors? Join the discussion in the Recipe Sharing forum and let's talk about it!
What type of pasta works best for this recipe?
I recommend using a short pasta like penne or fusilli for this recipe. The nooks and crannies in these shapes are great for holding onto the creamy ricotta and the flavors of the spinach and artichokes.
Can I use fresh spinach instead of frozen?
Absolutely! You can use fresh spinach instead of frozen. Just make sure to give it a good rinse and remove any tough stems before adding it to the recipe.
Is there a substitute for ricotta cheese?
If you don't have ricotta on hand, you can substitute it with cottage cheese or even a creamy goat cheese. The texture and flavor will be slightly different, but it will still be delicious.
Can I make this recipe ahead of time?
Yes, you can prepare the components ahead of time and assemble the dish when you're ready to serve. Just store the cooked pasta, sautéed artichokes and spinach, and the toasted breadcrumbs separately. When you're ready to eat, reheat the components and assemble the dish with a dollop of fresh ricotta.
How can I make this recipe more protein-rich?
To add more protein to this dish, you can incorporate cooked chicken or shrimp. Simply cook the protein separately and add it to the pasta and vegetable mixture before serving. This will make the dish more filling and satisfying.

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