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One-Pot Penne with Spinach, Ricotta, and Pine Nuts


In this easy six-ingredient dish, the spinach cooks right in the pot with the pasta. Spoon ricotta onto each serving, and let your guests mix it up themselves.

  • Prep:
  • Total Time:
  • Servings: 6
one-pot penne with spinach ricotta and pine nuts

Photography: Con Poulos

Source: Everyday Food, March 2004


  • 1/3 cup pine nuts
  • Coarse salt and freshly ground pepper
  • 1 pound spinach or plain penne pasta
  • 1 1/2 pounds baby spinach, well washed
  • 2 tablespoons olive oil
  • 1 cup part-skim ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese


  1. Preheat oven to 350 degrees. Spread pine nuts on a rimmed baking sheet; toast in oven, tossing occasionally, until golden, 6 to 8 minutes; set aside.

  2. Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook according to manufacturer's directions. Add spinach during last 2 minutes of cooking. Drain; return pasta and spinach to pot. Add oil; season generously with salt and pepper. Toss well.

  3. Serve immediately, topped with ricotta, pine nuts, and Parmesan.

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