Mediterranean Sweet Potato & Spinach Pasta with Ricotta
This Mediterranean Sweet Potato & Spinach Pasta with Ricotta is a cozy, wholesome dish that strikes the perfect balance between creamy comfort and fresh Mediterranean flavor. The sweetness of roasted sweet potato pairs beautifully with the mild creaminess of ricotta and the light tang of lemon zest. With baby spinach folded in for color and nutrition, this meal feels both hearty and refreshing. It’s a simple, nourishing dinner you can make in about 30 minutes—perfect for a weeknight or an easy meal prep option.
Time:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
250g pasta (penne, rigatoni, or fusilli)
1 medium sweet potato, peeled and cubed
2 tbsp olive oil
2 cups baby spinach
2 garlic cloves, minced
½ cup ricotta cheese
2 tbsp grated Parmesan (optional)
Salt and black pepper, to taste
½ tsp chili flakes (optional)
Zest of ½ lemon
Instructions:
Cook the pasta:
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.
Roast or sauté the sweet potatoes:
Option 1 (Roast): Toss the cubed sweet potatoes with 1 tbsp olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for about 20 minutes, or until tender and slightly golden.
Option 2 (Sauté): Heat 1 tbsp olive oil in a skillet over medium heat, add sweet potato cubes, and cook for 10–12 minutes until tender and lightly browned.
Cook the aromatics:
In the same skillet, add a little more olive oil if needed. Sauté the minced garlic for about 30 seconds until fragrant.
Add the spinach:
Stir in the baby spinach and cook for 1–2 minutes until wilted. Season with salt, pepper, and chili flakes (if using).
Combine everything:
Add the cooked pasta and roasted sweet potatoes to the skillet. Toss everything together. Add the ricotta cheese, a splash of the reserved pasta water, and lemon zest. Stir gently until the ricotta melts slightly and coats the pasta.
Finish and serve:
Sprinkle with Parmesan cheese if desired. Taste and adjust seasoning with salt, pepper, or more lemon zest. Serve warm.
Tips
Roast for Depth: Roasting the sweet potato brings out its natural sweetness and caramelized edges, which add a lovely contrast to the creamy ricotta.
Save That Pasta Water: A splash of starchy pasta water helps the ricotta turn into a silky sauce that clings to the noodles.
Lemon Zest Last: Add the lemon zest at the end so it stays bright and aromatic instead of cooking down.
Use Fresh Spinach: Baby spinach wilts quickly and blends into the sauce better than frozen spinach.
Creamier Option: Mix the ricotta with a tablespoon of milk or pasta water before adding it to the pasta for an even smoother consistency.
Variations
Add Protein: Toss in grilled chicken, shrimp, or chickpeas for extra protein.
Go Nutty: Sprinkle with toasted pine nuts or walnuts for crunch and a Mediterranean touch.
Cheese Swap: Replace ricotta with goat cheese or a few dollops of mascarpone for a tangier or richer flavor.
Vegan Version: Use dairy-free ricotta or cashew cream and skip the Parmesan.
Extra Veggies: Add roasted red peppers, cherry tomatoes, or zucchini for more color and nutrients.
Spicy Kick: Increase the chili flakes or drizzle with chili oil before serving for a bit of heat.
Herb Boost: Fresh basil, parsley, or thyme make a fragrant finishing touch.
Q&A
Q: Can I use other types of pasta for this recipe?
A: Absolutely. Any short pasta like penne, rigatoni, or fusilli works great because they hold onto the creamy ricotta sauce. Whole wheat or chickpea pasta can be used for a fiber or protein boost.
Q: Can I make this ahead of time?
A: Yes, but it’s best enjoyed fresh. If making ahead, store the pasta and sauce separately and reheat gently with a splash of water or milk to keep it creamy.
Q: How can I make this lighter?
A: Use part-skim ricotta and reduce the olive oil slightly. You can also add more spinach or substitute half the pasta with zucchini noodles for a lighter meal.
Q: Can I roast the sweet potatoes in advance?
A: Definitely. You can roast them up to two days ahead and store them in the fridge. This makes the meal faster to assemble on busy days.
Q: What pairs well with this dish?
A: It’s great on its own but also pairs nicely with a crisp green salad or roasted vegetables on the side. A glass of chilled white wine works beautifully too.
Nutrition
(per serving, serves 3–4)
Calories: ~420
Protein: 16 g
Carbohydrates: 54 g
Fat: 15 g
Fiber: 6 g
Sugar: 7 g
(Values will vary based on pasta type, ricotta brand, and added ingredients.)
Conclusion
This Mediterranean Sweet Potato & Spinach Pasta with Ricotta is a warm, comforting bowl of creamy, wholesome goodness. The sweetness of roasted sweet potato balances beautifully with the tangy ricotta and the freshness of spinach and lemon zest. It’s hearty yet light, rich without being heavy, and full of Mediterranean charm. Perfect for a cozy weeknight dinner or a simple weekend meal, this dish proves that comfort food can also be vibrant and nourishing.