Fresh TOMATO RICOTTA and SPINACH PASTA
8 oz. shaped pasta (I used rigatoni)
1/4 cup extra-virgin olive oil…………………. 3 TB garlic, crushed or minced
About 6-8 small-medium tomatoes, cut into 1/8s
1 tsp. Kosher salt ……………………………….... 1 tsp. black pepper
1 10-oz. pkg. frozen chopped spinach (thawed & squeezed dry)
6-8 fresh basil leaves, slivered……….........1 cup Ricotta cheese
1/2 cup shredded Mozzarella or Italian blend cheese
(TIP: I find it easiest to put the basil leaves on top of each other; then roll them together and cut them with a kitchen scissors.)
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Cook pasta about 1 minute less than package directions, so pasta is done but al dente. Drain, but reserve 1/4 to 1/2 cup of the pasta water (do NOT rinse the pasta).
Heat the olive oil in a large skillet over medium heat. Add the garlic and reduce heat to medium-low ~ cook for about 3 minutes ~ then add the tomatoes and season with the salt and pepper. Cook for 2-3 minutes until warmed through.
Add the drained pasta to the tomatoes, along with the spinach. Stir to mix and cook until the spinach is warmed. Take the skillet off the heat.
Add the fresh basil leaves and grated cheese ~ taste and add more salt & pepper, if needed. Add the ricotta by dollops, then gently stirring through the pasta to mix. I like it thick, but if you want a thinner sauce then stir in the reserved pasta water until it’s mixed in thoroughly.
If you want, you can drizzle just a little extra-virgin olive oil on top to serve ~ or scatter a few chiffonade strips of fresh basil. ……. Serves 2-3