Creamy Ziti Florentine

Creamy Ziti Florentine is a good weeknight recipe to have in your back pocket. Made with spinach, green onions, lemon, and ricotta cheese. Quick and easy stove-top recipe!

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Yield: 4 to 6 servings


  • 1 pound dry ziti pasta
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
  • 1 bunch scallions, whites and light green parts only, thinly sliced
  • 4 cups (about 4 ounces) baby spinach leaves
  • 1/2 cup freshly grated Parmesan or Pecorino Romano, plus more for garnish
  • Zest of one lemon
  • 1 cup (about 8 ounces) fresh ricotta
  • 1/2 cup loosely packed torn basil leaves
  • 1/4 cup chopped fresh parsley


1 Cook the pasta: Bring a large pot of heavily salted water to a boil.

Add the ziti and cook for 7 to 8 minutes, or until al dente (firm to the bite). Scoop out and reserve 2 cups of the starchy pasta cooking water, and drain the pasta in a colander.

2 Meanwhile, cook the scallions and spinach: In a large skillet over medium, heat the olive oil. Add the scallions and cook, stirring often, for 2 minutes, or until the scallions soften. Add the spinach and cook, turning with tongs, for 1 to 2 minutes, or just until it wilts.

Creamy Ziti Florentine Creamy Ziti Florentine Creamy Ziti Florentine Creamy Ziti Florentine

3 Finish the pasta: Add the cooked ziti to the skillet, along with 1/2 cup of the pasta cooking water. Add the Parmesan, lemon zest, ricotta, basil, and parsley. Stir vigorously until combined.

Add more pasta cooking water if the pasta seems dry. Taste and add more salt and pepper, if you like.

Creamy Ziti Florentine Creamy Ziti Florentine Creamy Ziti Florentine

4 Serve the pasta: Spoon the ziti into shallow bowls and sprinkle with more Parmesan.

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  • Rose

    This was yummy. I upped the lemon zest quite a bit (lemon-fanatic over here) and increased the spinach as well. And decreased the pasta (we still had leftovers) – probably should have reduced the cheese but……the sauce was amazing, so who cares?! Will definitely make again – easy and vegetarian delish!


  • Christina

    Delicious! I added spicy Italian sausage and it is wonderful!


  • Sandra Bonnell

    I made this recipe and while making it was already wishing I had a jar of sundried tomatoes. Also, I think I would increase the olive oil content and simply add a good dollop of the ricotta cheese on each plate as it’s served. The ricotta overwhelmed flavors from the lemon zest and fresh herbs.
    Otherwise, a lovely dish and I truly enjoy receiving your emails!
    Sandi B.


    • Emma Christensen

      Hi, Sandra! Emma here, managing editor for Simply Recipes. Sun-dried tomatoes sound like an amazing addition to this recipe!!! Thank you for the suggestion!