Which pasta goes best with this pasta with creamy green sauce?

For this specific pasta with creamy green sauce, we use large, ridged rigatoni in this rigatoni recipe. The ridges and the hollow of the pasta ensure that the thick vegetable sauce clings perfectly. Don't have rigatoni at home? Then penne, fusilli, or conchiglie (shells) also work perfectly to catch that creamy ricotta sauce.

Is this spinach ricotta pasta suitable for freezing?

Yes, it definitely is! You can freeze leftovers of this spinach ricotta pasta for up to 3 months in an airtight container. Gently reheat the pasta in a pan with an extra splash of water or milk to make the sauce nice and creamy again. Our tip for the ultimate flavor experience: making the sauce fresh takes barely 5 minutes in the blender, so fresh is secretly still the tastiest!

How do I make my pasta with ricotta extra creamy?

The secret for a perfect binding with any pasta with ricotta is to save a cup of pasta cooking water just before you drain the pasta. This starchy water is liquid gold! Add a small splash of cooking water to the blender or pan each time while mixing the ricotta sauce. The starch ensures that the cheese and vegetables emulsify perfectly into a silky smooth, glossy sauce.

Rigatoni with creamy green sauce and ricotta

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15min

•

Easy

Do you also have one of those days when you need to go fast, but you still want to whip up a super healthy flavor bomb? I’ve got you covered! Today we are making a delicious, lightning-fast pasta recipe that is guaranteed to score at home. We're going for an amazing pasta with creamy green sauce that is packed with veggies. Ideal for the kids too! This pasta with broccoli and ricotta is super light, deliciously creamy, and literally on your table in 15 minutes. Healthy cooking does not have to be boring or complicated at all.

Ingredients

What do you need?

Quantity: 2P

350 g rigatoni
250 g spinach
2 tbsp olive oil
2 cloves garlic
1 jar ricotta
1 lemon (zest and juice)
1 small broccoli
100 g grated Parmesan cheese
1 bunch of basil
Pepper and salt

Preparation method

How do you make this?

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Cooking pasta: Cook the rigatoni according to the instructions on the package. Drain and set aside.

Preparing spinach: Heat 1 tablespoon of olive oil in a pan and let the spinach wilt. Set aside.

Cooking broccoli: Cut the broccoli into small florets and cook them in salted water until soft. Drain well and rinse with cold water.

Making the sauce: Put the spinach, broccoli, ricotta, lemon juice, ¾ of the Parmesan cheese, basil, and garlic in the blender. Add a little pasta water. Add pepper and salt to taste and blend until smooth.

Mixing and serving: Mix the sauce with the cooked rigatoni and briefly heat everything in a pan. Serve with the remaining Parmesan cheese and optionally a handful of fresh arugula. Finish with a bit of lemon zest.

Tips

Preferably choose a smaller pasta type. Regular pasta or gluten-free variants are both suitable.
You can replace the ricotta with fresh goat cheese, burrata, or silken tofu for a different flavor.
Store the leftover pasta in an airtight container in the refrigerator, where it will keep for up to 2 days. Freezing is also possible, up to 3 months. Reheat the dish in a pan with a splash of water or in the microwave.