Spinach and Ricotta Wholemeal Pasta

A vegetarian dinner for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 689 kcal, 32g protein, 67g carbs, 32g fat and 11g fibre per serving (approximate)
  • About 20 minutes, preparation and cooking
  • Estimated cost £2.00–£3.34 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 100g ricotta
  • 90g wholemeal pasta (dry weight)
  • 5 generous handfuls baby spinach (about 150g)
  • 2 garlic cloves
  • 15g parmesan
  • 1 tbsp olive oil

Method

  1. Cook the pasta according to its packet instructions, keeping a mug of the cooking water before you drain it.
  2. Meanwhile, gently cook the crushed garlic in the olive oil in a large pan for 1 minute, then add the baby spinach and stir until wilted.
  3. Stir in the ricotta with a splash of the pasta water to make a sauce, then toss through the drained pasta.
  4. Serve with the parmesan grated over.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Cereals containing gluten, Milk. May contain, depending on the product: Eggs. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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