Spinach and Ricotta Pasta made with Pasta Lensi Yellow Lentil Penne Rigati is a quick, protein-packed dinner ready in under 25 minutes. Fresh spinach, creamy ricotta, and simple pantry staples combine for a comforting, flavorful meal.
If you want an easy weeknight dinner that delivers plant-based protein and great flavor, this spinach and ricotta pasta is ideal. Serve it as a main or a hearty side—either way it’s creamy, satisfying, and ready fast.
The recipe comes together in four simple steps and relies on accessible ingredients for a rich, velvety sauce without fuss.
Ingredients You Need
Pasta Lensi Yellow Lentil Penne Rigate
Pasta Lensi’s Yellow Lentil Penne Rigate is made from a single ingredient: yellow lentils. It’s naturally gluten- and grain-free and packs up to 23 grams of plant-based protein per 3.5-ounce serving. Its mild taste pairs well with creamy sauces and vegetables, making it a family-friendly option.
Other Ingredients:
- Spinach
- Ricotta cheese (full fat recommended)
- Garlic
- Butter
- Ground nutmeg
- Parmesan cheese
- Salt and pepper
Recipe Notes and Tips
- Cook the pasta according to package directions; 6–8 minutes is usually ideal for penne rigate—avoid overcooking.
- Reserve about 1 cup of pasta cooking water before draining to adjust sauce consistency.
- While the pasta cooks, sauté the spinach and finish the ricotta sauce to save time.
- Use full-fat ricotta for the creamiest texture and best flavor.
- Choose fresh spinach for bright color and a tender bite.
Substitutions and Additions
- Add grilled chicken or salmon for extra protein.
- Swap kale for spinach if you prefer a heartier green.
- Stir in sautéed asparagus, artichokes, or peas for more vegetables.
- Mix in sun-dried tomatoes for a tangy contrast.
- Use lemon zest or a squeeze of lemon instead of nutmeg for brightness.
Pasta Lensi offers other legume pasta varieties like Red Lentil Rotini and Chickpea Casarecce. These pastas are easy to incorporate into protein-forward dinners and pair beautifully with creamy sauces and vegetables.
More Pasta Dinners
- Lemon Asparagus Salmon Pasta
- Pasta with Brussels Sprouts, Butternut Squash and Kale
- Spaghetti Arrabbiata
- Alfredo Penne Pasta
- Creamy Pesto Gnocchi
Did you try this Spinach and Ricotta Pasta? Leave a rating and a review to let others know how it turned out.
Spinach and Ricotta Pasta
Ingredients
- 10 ounces Penne Rigate pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 6 ounces fresh spinach
- 8 ounces ricotta
- 1 tablespoon Parmesan, grated or shaved, plus more to taste
- Ground nutmeg, to taste
- Salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions. Drain, reserving one cup of the pasta water.
- Melt the butter in a large skillet over medium heat. Add the garlic and spinach and cook about 1 minute, until fragrant and wilted. Stir in the ricotta and cook 1 minute to warm through.
- Add the cooked pasta and 1/4 cup of the reserved pasta water. Cook 2–3 minutes, stirring frequently, until the pasta and sauce are combined. Add up to another 1/4 cup pasta water if you prefer a looser sauce.
- Stir in the Parmesan, a pinch of nutmeg, and salt and pepper to taste. Serve with extra Parmesan if desired. Enjoy!
Video
Nutrition
Nutrition information is an approximation.
Additional Info
This post is sponsored by Pasta Lensi. As always, all opinions are my own.