Side Dishes
This Carrabba's spinach recipe delivers the same creamy, rich flavor you crave from your favorite Italian restaurant—right in your own kitchen. I've perfected the balance of tender spinach, velvety ricotta, and sun-dried tomatoes to create a dish that's both comforting and elegant.
The secret lies in proper wilt-down technique and a touch of lemon zest to brighten the richness.
What makes this recipe special is its restaurant-quality simplicity. With just a handful of ingredients and about 15 minutes of active time, you'll transform fresh spinach into a luxurious side dish that pairs perfectly with grilled meats or pasta.
The ricotta adds that signature creamy texture while sun-dried tomatoes bring a pop of acidity and depth that elevates this beyond basic sautéed greens.
By the time you're done, you'll have a dish that's rich yet balanced—creamy ricotta swirled through tender spinach, finished with crispy sun-dried tomatoes and a sprinkle of fresh herbs.
The aroma alone will have everyone asking what's for dinner. This is the kind of side dish that turns ordinary meals into special occasions.
Serve this alongside your favorite Italian mains or use it as a flavorful base for stuffed shells. The possibilities are endless, but the technique remains foolproof. Let's get cooking!
Ingredients for carrabba's spinach
Just twelve ingredients transform simple spinach into restaurant-style elegance.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh Baby Spinach Leaves 🌿 | 10 oz | Packed, stems removed |
| Whole Milk Ricotta Cheese 🧀 | 1 cup | Full-fat for creaminess |
| Sun-Dried Tomatoes in Oil 🍅 | ¼ cup | Chopped, oil reserved |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | High quality, fruity |
| Garlic Cloves 🧄 | 2 cloves | Minced, fresh preferred |
| Lemon Zest 🍋 | 1 tsp | Freshly grated |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed |
| Fresh Basil Leaves 🌿 | ¼ cup | Chopped, stems removed |
| Salt 🧂 | ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated from block |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional, for heat |
The ricotta is the heart of this dish—whole milk gives that signature velvety texture. Whole Foods or Trader Joe's carry the best quality, but any tub will work if it's fresh (no watery separation). For sun-dried tomatoes, look for oil-packed in the Italian section—they're sweeter and less bitter. The baby spinach should be vibrant green, not wilted or yellowing. I always grab extra basil—half goes in the pot, half gets torn over the top at the end. That's where the restaurant magic happens.
No ricotta? Cream cheese and Greek yogurt mixed 50/50 gets you close. Sun-dried tomatoes in oil? Drain them well—reserve that oil for finishing. Short on fresh basil? Dried oregano at half the amount works in a pinch. The lemon zest is non-negotiable—it brightens the whole dish. If you're feeling fancy, add a pinch of nutmeg to the ricotta. For extra richness, stir in a splash of heavy cream at the end. Trust me, it's worth it.
This dish reheats beautifully—just warm it gently with a splash of water. Keeps 3-4 days in the fridge, though it's best fresh. I always make a double batch because it disappears fast. Portion it into ramekins for individual servings or serve family-style with a sprinkle of freshly cracked black pepper. The sun-dried tomatoes can be prepped ahead—just store them in the reserved oil in the fridge for up to 1 week.
Why You'll Love This Recipe
- Five-Ingredient Magic: This recipe is my go-to when I’m staring at a fridge full of ricotta and thinking, "What am I gonna do with this?" No fancy techniques—just wilted spinach, a dollop of creamy ricotta, and sun-dried tomatoes that add that restaurant-worthy depth in minutes.
- Creamy-Garlicky Bliss: That first bite of ricotta’s tang cutting through the sweetness of sun-dried tomatoes? It’s like Carrabba’s made it simple. The olive oil and garlic sizzle just enough to wake up the spinach without overpowering it—simple, but ridiculously satisfying.
- Weeknight & Meal Prep: Between us, this is my secret weapon for lazy Tuesdays. Toss it into pasta, fold it into scrambled eggs, or serve it as a side—it’s always a hit. And honestly? It reheats like a dream, so I make a big batch and save myself from takeout later.
- Budget-Friendly Luxury: Fresh ricotta and baby spinach might sound fancy, but this dish costs me half what I’d pay for a similar portion at a restaurant. The sun-dried tomatoes stretch the flavor, and olive oil is the only other splurge—one that makes everything taste like you actually cooked it.
Step-by-step instructions for creamy ricotta and sun-dried tomato spinach
Here's how to recreate Carrabba's signature creamy spinach dish with fresh, bright flavors at home.
Sauté the Garlic and Sun-Dried Tomatoes
Heat the 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the 2 minced garlic cloves and cook for 30 seconds until fragrant but not browned. This quick cook prevents the garlic from burning, which would make the dish bitter.
Next, add the ¼ cup chopped sun-dried tomatoes in oil, including any reserved oil from the package. Cook for 2-3 minutes until the tomatoes soften slightly and release their rich, tangy flavors. You'll know it's ready when the mixture smells intensely tomatoey and the oil begins to shimmer around the edges.
Wilt the Spinach
Push the garlic-tomato mixture to one side of the skillet and add the 10 ounces fresh baby spinach leaves in batches. Let them wilt down for 1-2 minutes before stirring and adding the next batch. This prevents overcrowding, which can cause the spinach to steam instead of wilt.
Once all the spinach is added, stir it into the garlic-tomato mixture and cook for another 2-3 minutes until the spinach is completely wilted but still vibrant green. It should look tender and slightly shriveled—this is the perfect texture for our creamy sauce. Remove the skillet from heat and set aside.
Create the Creamy Ricotta Sauce
In a medium bowl, combine the 1 cup whole milk ricotta cheese, 1 tablespoon lemon juice, 1 teaspoon lemon zest, ½ teaspoon salt, ¼ teaspoon ground black pepper, and ¼ teaspoon red pepper flakes. Mix until smooth and well combined. The lemon zest and juice brighten the ricotta, balancing its richness.
Add the wilted spinach mixture to the ricotta bowl and gently fold everything together until evenly distributed. The spinach should be fully coated in the creamy ricotta mixture. Taste and adjust seasoning if needed—this is your chance to ensure the flavors are perfectly balanced before adding the final touches.
Finish with Fresh Herbs and Parmesan
Return the skillet to low heat and transfer the spinach-ricotta mixture back in. Stir in the ¼ cup chopped fresh basil leaves and ¼ cup freshly grated Parmesan cheese. Let the mixture warm through for 1-2 minutes, just until the Parmesan melts into the ricotta and the basil releases its aromatic oils.
You'll notice the dish becomes even creamier as the Parmesan melts, and the basil adds a fresh, slightly sweet note that complements the sun-dried tomatoes. The final texture should be velvety smooth with just a hint of bite from the wilted spinach. Serve immediately while warm for the best experience.
Optional Garnish and Serving
For presentation, transfer the creamy spinach to a serving dish and garnish with an additional sprinkle of freshly grated Parmesan cheese and chopped fresh basil leaves. The garnish adds visual appeal and a final burst of freshness to each bite.
This dish pairs beautifully with grilled chicken, shrimp, or even as a standalone appetizer with crusty bread. The creamy ricotta and sun-dried tomatoes create a rich, tangy flavor profile that feels both comforting and sophisticated—just like Carrabba's version.
Pro Tips For Making Carrabba'S Spinach
- Drain and Pat Sun-Dried Tomatoes: Those sun-dried tomatoes in oil are delicious, but the excess oil will turn your spinach dish into a greasy mess. Drain them well over a paper towel and press gently to remove as much oil as possible—this keeps the dish light and lets the ricotta shine.
- Toast the Garlic Low: I used to burn the garlic every time, and it made the whole dish bitter. Instead, cook it in olive oil over low heat until just golden—about 3-4 minutes—then remove it before it turns dark. Trust me, your nose will thank you.
- Wilt Spinach Fast: Baby spinach wilts in seconds, but if you pile it all in at once, you’ll end up with a sad, soggy pile. Work in batches—just enough to fill your pan—and stir constantly until it’s bright green and barely tender. No one likes limp spinach.
- Mix Ricotta Last: The ricotta will turn your spinach into a thick, creamy sauce if you add it too early. Wait until the spinach is just wilted, then fold in the ricotta and sun-dried tomatoes off the heat—this keeps the texture light and the flavors balanced. (Yes, even if you’re impatient like me.)
Best sauces and condiments for carrabba's spinach
Creamy Ricotta Base
This dish thrives on the velvety texture of whole milk ricotta, which I always insist on using—part-skim just won't cut it. For extra richness, I sometimes fold in 1 tablespoon heavy cream at the end.
The key is to mix the ricotta with 1 tablespoon lemon juice and 1 teaspoon lemon zest first—this brightens the flavor and prevents the dish from tasting too heavy. A pinch of nutmeg (about ⅛ teaspoon) adds depth that mimics Carrabba's signature touch. 🧀
Sun-Dried Tomato Magic
The sun-dried tomatoes bring that signature tangy kick, but not all brands are created equal. I reach for California-packed sun-dried tomatoes in oil from the Italian market section—they're sweeter and less bitter. Always drain them well but reserve 1 teaspoon of that oil to finish the dish.
Toss the chopped tomatoes into the garlic oil first—they'll soften just enough to release their juices, creating a silky sauce that coats every leaf of spinach. 🍅
Garlic and Olive Oil
Never skip the 30-second garlic cook—this is where the flavor foundation happens. Use extra-virgin olive oil (like California Olive Ranch) and keep the heat at medium to prevent burning. The garlic should smell heavenly but not brown.
For extra depth, I sometimes add a pinch of red pepper flakes right with the garlic—they'll mellow out but add subtle heat that lingers. 🧄
Fresh Basil Finish
Fresh basil is non-negotiable here. I chop ¼ cup basil leaves and divide it—half goes into the ricotta mixture during cooking, while the other half gets torn and sprinkled on top at the very end.
This two-step approach ensures the basil's bright, peppery flavor shines through without wilting completely. For a restaurant-worthy touch, I finish with a sprinkle of freshly grated Parmesan (about 2 tablespoons) right before serving. 🌿
Lemon Zest Brightness
The 1 teaspoon lemon zest is what transforms this dish from ordinary to extraordinary. I always zest the peel of a fresh lemon using a fine grater—no pre-packaged zest here! The zest adds a citrusy aroma that cuts through the richness of the ricotta.
For an extra pop, I'll add 1 tablespoon fresh lemon juice to the ricotta mixture before combining it with the spinach. This keeps the dish from feeling too heavy. 🍋
Parmesan Perfection
Use a microplane to grate ¼ cup freshly grated Parmesan—pre-shredded cheese has anti-caking agents that make the dish taste artificial. I fold half into the ricotta mixture during cooking, then sprinkle the remaining half on top just before serving.
For a smoky twist, I sometimes toast the Parmesan in a dry pan for 30 seconds—this adds a nutty depth that pairs beautifully with the sun-dried tomatoes. 🧀
Nutrition facts
Frequently asked questions
Can I make this spinach dish ahead of time?
Yes, but with a few key adjustments. Assemble the dish up to 2 days ahead and store it in an airtight container in the fridge. When reheating, warm it gently in a skillet with a splash of water or milk to restore creaminess. For best texture, add fresh basil and extra Parmesan just before serving.
What if I don't have ricotta?
No problem! Mix ½ cup cream cheese with ½ cup Greek yogurt for a similar texture. For extra richness, stir in 1 tablespoon heavy cream. The lemon zest and salt will help balance the tanginess. This swap works perfectly in restaurant-style dishes.
How do I prevent the spinach from getting mushy?
Wilt the spinach in batches over medium heat—never overcrowd the pan. Cook for just 1-2 minutes until tender but still bright green. Remove from heat immediately after wilting, then combine with the ricotta mixture off the stove. This keeps the texture perfect.
Can I add protein to this dish?
Stir in ½ cup cooked shrimp or ½ cup diced chicken breast with the sun-dried tomatoes. For a vegetarian option, fold in ½ cup crumbled feta or ¼ cup toasted pine nuts at the end. The ricotta base will complement any protein beautifully.
Why does my spinach taste bitter?
Overcooking or using old spinach causes bitterness. Always use fresh baby spinach and wilt for only 1-2 minutes. Add more lemon zest (½ teaspoon extra) or a pinch of sugar to balance flavors. The ricotta should be the star—if it's too mild, increase the salt slightly.