Mushroom Spinach Pasta Ricotta

Earthy browned mushrooms, tender wilted spinach, and cool dollops of ricotta crown bowtie pasta in a buttery, starchy sauce that comes together in a single skillet — weeknight elegance in under 30 minutes.

Amount	Ingredient
12 oz	Farfalle (bowtie pasta)
8 oz	Cremini or white mushrooms, sliced ¼-inch thick
3 cloves	Garlic, minced
2 tbsp	Extra-virgin olive oil
2 tbsp	Unsalted butter
5 oz (about 5 cups)	Fresh baby spinach
½ cup	Whole-milk ricotta cheese
½ cup	Reserved pasta water (plus extra as needed)
	Salt and freshly ground black pepper, to taste
	Red pepper flakes (optional, for serving)

🥘 Equipment

• Large pot (6-qt)
• Large skillet or sauté pan (12-inch)
• Colander
• Chef's knife and cutting board
• Liquid measuring cup

📋 Preparation

Step 1 — Cook the Pasta

Bring a large pot of generously salted water to a rolling boil. Add the farfalle and cook until tender yet firm (al dente), about 7 minutes or according to package directions. Reserve ½ cup of the starchy pasta water before draining in a colander.

Step 2 — Brown the Mushrooms

While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the sliced mushrooms in a single layer and cook, stirring occasionally, until they have released all their liquid, the water has evaporated, and the mushrooms begin to turn golden brown — about 7 minutes. Do not crowd the pan; let the mushrooms make direct contact with the surface for proper browning.

Patience is key here: mushrooms first sweat, then brown. Rushing the heat will steam rather than sear them.

Step 3 — Add Garlic and Butter

Add the minced garlic and butter to the browned mushrooms. Continue cooking over medium heat, stirring constantly, until the garlic is fragrant and just softened — 1 to 2 minutes. Do not let the garlic brown or it will turn bitter.

Step 4 — Build the Sauce

Pour about ¼ cup of the reserved pasta water into the skillet and stir vigorously, scraping up any browned bits from the bottom of the pan. The starchy water and melted butter will combine to form a light, silky slurry that helps the seasoning cling to every piece of pasta.

Step 5 — Wilt the Spinach

Add the fresh spinach to the skillet and stir just until wilted — about 1 minute. The spinach will collapse dramatically.

Step 6 — Combine and Finish

Add the drained farfalle to the skillet and toss until everything is evenly combined. Remove from heat. Season liberally with salt and freshly ground black pepper. If the pasta seems dry, add another splash of the reserved pasta water (about 2 tablespoons) and toss again.

Step 7 — Serve

Divide among warm bowls. Spoon the ricotta on top in 1-tablespoon dollops — about 2 dollops per serving. Sprinkle with red pepper flakes, if desired, and serve immediately.

🧑‍🍳 Chef's Tips

• Get the mushrooms brown: Don't stir them too often. Let them sit undisturbed for 2–3 minutes at a time so they develop a deep golden crust. Overcrowding the pan traps steam and prevents browning — use the largest skillet you have.
• Reserved water is liquid gold: Always reserve more than you think you'll need. The starch in pasta water is what emulsifies the butter into a creamy sauce. Tap water will make the sauce thin and greasy.
• Whole-milk ricotta matters: Low-fat or part-skim ricotta is watery and won't provide the same creamy, luxurious contrast. For best results, drain the ricotta on paper towels for 10 minutes beforehand to remove excess moisture.
• Spinach in one motion: Add all the spinach at once and keep tossing — it wilts in under a minute. Overcooked spinach turns drab and slimy.

💡 Variations

Variation	How To
Add protein	Sauté 6 oz sliced chicken breast or Italian sausage first, remove, then proceed. Return to the pan with the pasta.
Creamier	Stir in ¼ cup heavy cream along with the pasta water in Step 4. Reduce the reserved water by 2 tablespoons to compensate.
Herb finish	Add 2 tbsp fresh chopped parsley or basil with the spinach for a bright, herbal note.
Vegan option	Use vegan butter and nutritional yeast (2 tbsp) in place of butter and ricotta. A dollop of cashew cream works beautifully in place of the ricotta.

❄️ Storage

Method	Details
Fridge	Best eaten immediately. Leftovers keep up to 1 day in an airtight container. Refresh with a splash of hot water or broth and a drizzle of olive oil when reheating.

🍷 Wine Pairing

• Pinot Nero (Alto Adige) — Light, earthy red with bright acidity that mirrors the mushrooms without overwhelming the delicate ricotta.
• Verdicchio dei Castelli di Jesi — Crisp white with almond and citrus notes; the mineral finish cuts through the butter sauce.
• Nebbiolo Langhe — A lighter-style Nebbiolo with tart red fruit and earthy undertones that play beautifully with browned mushrooms.

📊 Nutrition (per serving)

Calories	Protein	Fat	Carbs	Fiber
420	16 g	16 g	54 g	5 g

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Recipe from "The Italian Kitchen" by Vita Milanese — Volume 1: Pasta Perfetto

Recipe from The Italian Kitchen by Vita Milanese — Volume 1 · Pasta Perfetto. Discover all volumes on the ebook page.