- 1 6-ounce package fresh baby spinach
- 8 ounces penne pasta
- 1 TBS olive oil
- 3 cloves garlic
- ⅛ tsp. red pepper flakes
- 1 cup ricotta cheese
- ½ tsp. salt
- ¼ tsp. ground black pepper
Put spinach in colander through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colander with spinach.
In pasta pot heat oil over medium-high heat. Add garlic and red pepper flakes; stir 30 seconds or until fragrant. Pour pasta mixture back into the pot. Stir in ricotta, salt and pepper.
If creamier texture is desired, stir in reserved pasta water.