Photo of Spaghetti with Creamy Spinach Sauce by WW

Spaghetti with Creamy Spinach Sauce

Total Time
25 min
10 min
15 min
Our creamy spinach sauce is so tasty that you should make extras for an omelet filling or baked potato topping. Toss in some sun-dried tomatoes for colour.


Table salt


Fresh spinach

8 oz, baby leaves (about 8 cups)

Uncooked whole wheat pasta

8 oz, spaghetti

Olive oil

2½ tsp(s), extra-virgin


1¼ cup(s), chopped

Minced garlic

2½ tsp(s)

Table salt

½ tsp(s)

Black pepper

½ pinch(es), freshly ground

Fat-free ricotta cheese

1¼ cup(s)


2 cup(s)


  1. Bring a large pot of lightly salted water to a boil.
  2. Meanwhile, to make sauce, heat a large nonstick skillet over medium-high heat; add spinach and sprinkle with water. Cook, tossing, until spinach wilts down and becomes tender, about 3 minutes; remove cooked spinach from skillet. (If your skillet isn’t large enough, cook in 2 batches.) When spinach is cool enough to handle, squeeze out excess water.
  3. Add pasta to boiling water and cook according to package directions.
  4. While pasta cooks, heat oil in same nonstick skillet. Add onion, garlic, salt and pepper; cook over medium heat, stirring often, until onion is very tender and light golden, about 6 to 8 minutes. Stir in spinach; toss until mixed.
  5. Drain pasta, reserving 1/2 cup of cooking water. Transfer pasta to a serving bowl; add spinach mixture and ricotta. Toss, adding 1/4 cup (or more) of reserved pasta cooking water to make a creamy sauce. Serve hot. Yields about 1 3/4 cups per serving.


Chopped fresh or sun-dried tomatoes, or chopped roasted red peppers, make a nice addition to this recipe.