Spinach Pasta

• 1 pound Rotini Pasta
• 1 teaspoon Salt
• 1-13 cup Olive Oil
• 2 Tablespoons Minced Garlic
• 1 bunch Fresh Spinach, Washed, Dried And Chopped
• 1 package Sun-Dried Tomatoes, Chopped
• 15 ounces, weight Ricotta Cheese
• 1/2 cups Parmesan Cheese

1. Cook the pasta in rapidly boiling water with 1 teaspoon salt for 8 to 10 minutes until almost tender (al dente).
2. Drain in a colander.
3. Heat olive oil in a large pot.
4. Add the garlic and saute until it just starts to turn golden, about 1 to 3 minutes.
5. Add the spinach and tomatoes.
6. Saute until all the spinach has wilted down.
7. Add the ricotta cheese and salt and pepper to taste.
8. Add pasta to the pot.
9. Top with Parmesan cheese and serve.

rotini pasta, salt, olive oil, garlic, fresh spinach, tomatoes, ricotta cheese, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/spinach-pasta-2/ (may not work)