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Spinach Pesto and Ricotta Pasta
(Published: )
Prep Time Cooking Time Servings
2 people
  • 5 cups rotini pasta
  • 2 tbsp butter
  • 1 onion, minced
  • 1 bunch fresh spinach, washed & trimmed
  • 1 tbsp dried basil
  • 1 tsp salt &1/2 tsp pepper
  • 1 c ricotta cheese
  • 1/3 c grated Parmesan cheese
  • 2 tbsp lemon juice
  • 2 tbsp pine nuts

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Boil pasta for 8 to 10 minutes until tender but firm. Set aside 1/2 c of the cooking water. Drain pasta and return to pot.

In a large skillet melt 1 tbsp of butter over medium heat. Sauté onion and garlic for about 5 minutes, until softened. Stir in spinach and basil; cover and cook for 2 minutes. Uncover and cook for 2 more minutes. Transfer to blender or food processor. Add remaining butter, salt and pepper; purée until smooth. Add set aside pasta water, blend.

Toss spinach mixture into pasta with cheeses and lemon juice. Sprinkle with pine nuts and serve.

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