Sweet Potato and Spinach Pasta with Ricotta
This wholesome pasta combines roasted sweet potatoes, fresh spinach, and creamy ricotta cheese for a dish that’s both comforting and nutritious. The natural sweetness of the sweet potato pairs beautifully with the rich ricotta and tender pasta — a simple yet elegant Mediterranean-style meal full of color, texture, and warmth.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
For the Pasta
250 g (about 9 oz) pasta (penne, rigatoni, or fusilli work best)
1 medium sweet potato, peeled and diced
2 cups fresh spinach
2 tbsp olive oil
1 small onion, finely chopped
2 cloves garlic, minced
Salt and pepper, to taste
¼ tsp dried thyme or oregano
For the Creamy Ricotta Sauce
½ cup ricotta cheese
¼ cup milk
2 tbsp grated Parmesan cheese
1 tsp lemon zest
Pinch of nutmeg
For Garnish
Extra ricotta or Parmesan for topping
Cracked black pepper
Fresh basil or parsley
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 425°F (220°C).
Toss diced sweet potato with 1 tbsp olive oil, salt, pepper, and thyme.
Roast for 20–25 minutes, flipping halfway, until tender and lightly caramelized.
2. Cook the Pasta
Bring a large pot of salted water to a boil.
Add pasta and cook until al dente (according to package directions).
Reserve ½ cup pasta water and drain the rest.
3. Prepare the Sauce Base
In a large skillet, heat 1 tbsp olive oil over medium heat.
Add onion and saute for 2–3 minutes until soft.
Add garlic and cook for 30 seconds until fragrant.
Stir in roasted sweet potatoes and spinach.
Cook until spinach wilts, about 2 minutes.
4. Make It Creamy
In a bowl, whisk together ricotta, milk (or reserved pasta water), lemon zest, and Parmesan.
Pour this mixture into the skillet and stir gently to coat the vegetables.
Add the cooked pasta and toss until creamy and well combined.
Season with salt, pepper, and a pinch of nutmeg.
5. Serve
Divide into bowls and top with a spoonful of ricotta or sprinkle of Parmesan.
Finish with cracked black pepper and fresh basil or parsley.
Notes & Tips
Substitute spinach with kale or arugula for variety.
For extra protein, add grilled chicken or chickpeas.
If you prefer a lighter sauce, replace ricotta with Greek yogurt.
A drizzle of olive oil or balsamic glaze before serving enhances flavor beautifully.
Nutritional Information
Calories: ~520 kcal
Protein: 20 g
Carbohydrates: 60 g
Fat: 22 g
Fiber: 7 g