Riverford Wicked Leeks
Spinach and ricotta penne recipe image

Print Spinach and ricotta penne

A good, child-friendly weeknight dinner, this recipe can be on the table in less than 20 minutes. Substitute the Parmesan to make it vegetarian. Penne holds the sauce particularly well for this, but any other pasta would be fine.


  • 400g penne
  • 400g spinach, washed
  • 50g butter
  • Fresh sage or marjoram, chopped
  • Small garlic clove, crushed to a paste
  • 75g ricotta, crumbled
  • 50g Parmesan, grated
  • Pinch nutmeg, grated
  • Salt & pepper


  1. Cook the pasta according to packet instructions.
  2. Meanwhile, blanch the spinach in salted water for 2 minutes, drain well and press out excess water when cool. Chop finely.
  3. Melt the butter in a pan, add the herbs and garlic and cook for a minute. Add spinach and braise for a further 2 minutes.
  4. Add hot drained pasta, cheese, nutmeg and seasoning. Mix together and serve.

Cooks notes

We’ve used Parmesan in this recipe but if you are vegetarian you can use an alternative. Good vegetarian Parmesan can be difficult to get hold of; vegetarian Pecorino is often tastier.
want to cook with fresh ingredients? try one of our award winning veg boxes