prep time
30 minutes
cook time
30 minutes

Spinach and ricotta Spaghetti 

Remember how your favourite sailor loved his spinach? Well, now you will too when you combine it with delicious Del Monte Spaghetti, tossed in a creamy ricotta sauce. Rich and velvety, this one-pot recipe is here to win your heart!


4 cup Full Cream Milk
1/4 cup Fresh Cream
2 TBSP Lemon Juice
250 Grams Del Monte Spaghetti
1 cup Spinach (Chopped)
2 TBSP Olive Oil
1 TBSP Garlic Chopped
1/2 TBSP Freshly Cracked Black Pepper
- Salt To Taste


  1. Let’s start with the yummy ricotta cheese. First, line a large sieve with cheesecloth. Then add 2 tbsp water to a heavy bottom pan. When the water starts boiling, add 3 cups milk and 1/4 cup cream to the pan.
  2. When the milk comes to a boil, add lemon juice to it. When the milk starts to curdle, let it simmer for 2 minutes. Remove from heat and cool for 5 minutes.
  3. Pour the milk into the sieve and let it drain for half an hour. Ta-da! Your cheese is ready.
  4. Time for the pasta! Boil water in a large pot. When it comes to a boil, add 2 tbsp salt and Del Monte Spaghetti and cook until done.
  5. Carefully drain the spaghetti but reserve some water from the cooking. It’ll add a lot of flavour to the dish.
  6. Now all that’s left is the ricotta sauce. Heat olive oil in a pan. Add garlic and sauté for a few seconds.
  7. Toss in the ricotta with 1 cup milk, let it cook for 2-3 minutes, season with salt and freshly cracked black pepper.
  8. Add cooked spaghetti and spinach and cook for another 2-3 minutes.

Slurp! Isn’t it just amazing?

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