Pasta with Basil, Mint, Spinach, and Ricotta Sauce

Recipe and photo by Tami Ganeles Weiser Yield:  4 servings
Prep Time:  20 minutes Cook Time:  15 minutes

Pasta with Basil, Mint, Spinach, and Ricotta Sauce

This is a weekday or lazy weekend “whole in one” recipe that's popular with all ages. The sauce is equally delicious with high- protein pasta, gluten-free pasta, and whole grain pasta, so feel free to experiment.


1 pound pasta (we used cavatappi; to make this recipe gluten free, use a gluten-free pasta)

1 cup lightly packed basil leaves

¾ cup lightly packed mint leaves

½ cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves

½ cup finely grated Parmesan cheese

¼ stick (2 tablespoons) unsalted butter, softened

2 cloves minced garlic

1¼ teaspoons kosher salt

½ teaspoon freshly ground black pepper, plus more for serving

¾ cup ricotta cheese


  1. Bring a large pot of salted water to a boil and cook the pasta according to package directions.
  2. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in a food processor and process until fairly smooth. Add the ricotta and pulse until combined.
  3. When the pasta is al dente, drain, reserving 1 tablespoon of the cooking water. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta sauce and the reserved tablespoon of cooking water. Serve immediately garnished with freshly ground black pepper.

Leave a Comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.