Pasta With Spinach and Ricotta Cheese

• 1 lb low-fat ricotta cheese
• 3 tablespoons butter
• 14 cup chives, thinly sliced
• 1 (10 ounce) package frozen spinach (about 1 1/4 cups once drained)
• salt
• fresh ground pepper
• 1 lb campanelle pasta (i'm going to use a box of "smart pasta" linguini instead)
• 23 cup parmesan cheese, freshly grated

1. Bring a large pot of salted water to a boil over high heat.
2. Combine the ricotta cheese, spinach, butter and chives in an oven safe large bowl; season with salt and pepper.
3. Place in a low oven.
4. Just before the pasta is al dente, remove about 3/4 cup of the pasta water.
5. Whisk enough of the hot water into the cheese mixture to give it the consistency of a creamy sauce.
6. Drain the pasta and add to the sauce.
7. Toss well.
8. Add the grated cheese and toss again, adding more water if needed to thin the sauce.

lowfat ricotta cheese, butter, chives, frozen spinach, salt, fresh ground pepper, pasta, parmesan cheese

Taken from www.food.com/recipe/pasta-with-spinach-and-ricotta-cheese-433186 (may not work)