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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.

Reviews Add a comment

  • shabo
    7 SEP, 2012
    This was delicious. From reading other reviews, I agree that the flavor was lacking a bit, so added in some italian seasoning, lemon pepper and nutmeg (as suggested) made the dish perfect. I also added the italian seasoning and a touch of nutmeg to the ricotta to make even more flavorful.
  • Eviebelle
    20 SEP, 2011
    This is one of my favorite dishes ever. It's totally delicious and easy to make. The only problem is that I keep going back for more. And more. And more.
  • Naomi9
    11 SEP, 2011
    So easy and delicious! Prepared just as directed. Very finicky fiancee loved it.
  • CarmelinaCAN
    2 FEB, 2011
    quicky and tasty! yum!
  • dayersr87
    10 JUN, 2010
    I found a good source for pine nuts there are American ORGANIC grown they are superb in-shell raw or shelled raw there web sight is a simple comment to let you know you don?
  • klorrain
    25 APR, 2010
    liked this recipe as is, but made it for the second time tonight with a couple changes... sauteed zucchini and spinach. it was tasty and i will try it again, maybe with different veggies.
  • tyeann
    20 APR, 2010
    Why not try not drowning everything in garlic. There are other herbs and spices.Sounds like the same group with the mashed potatoes that are nothing but garlic. Yuck!
  • MS112614230
    15 APR, 2010
    Changed the ricotta to 1/2 cup of goat chesee and added a touch of garlic. Pretty good!
  • smd1227
    4 JAN, 2010
    I agree with turtlegrins. This had the potential to be bland, so I sauteed the spinach in some olive oil and garlic. Then I took a couple cubes of pesto out of the freezer and tossed them into the cooked pasta. It made all the difference in the world.
  • liannasr
    22 FEB, 2009
    I made this dish this last week and loved it. However, I did change it up a bit. I added smashed garlic cloves to the pasta water. I, also, grated about 1/2 tsp of fresh nutmeg into the drained pasta. Quite yummy and will makes it again with these changes.