Creamy Spinach Pasta

SERVES 5

• 2 Tbsp butter
• 2 cloves garlic, minced, or ½ tsp granulated garlic
• 10 oz (280 g) frozen spinach, defrosted and squeezed well (see tip), or fresh spinach
• 8 oz (225 g) ricotta cheese
• 16 oz (450 g) pasta shape of your choice (I used rigatoni), cooked according to pkg instructions
• 1 cup heavy cream (see note)
• salt, to taste
• ¼ cup shaved Parmesan cheese, for topping

Melt butter over medium heat. Add garlic and stir until just fragrant (do not let it get brown). Add spinach and toss to coat. Turn off heat.

Add ricotta and allow to cook another minute or two. Add pasta and combine well. Add heavy cream and salt as desired.

Serve topped with Parmesan cheese.

Note: If you want a slightly lighter dish or you don’t have heavy cream, you can reserve pasta water and add that instead.

Tip: Squeeze spinach in a thin kitchen towel. Then place in the microwave to evaporate even more liquid before adding it to the pan.