Insalata Di Pasta Aglio (Garlic Pasta Salad)

• 12 tablespoon olive oil
• 1 lb pasta shells
• 3 tablespoons garlic, minced
• 15 ounces ricotta cheese
• 14 cup parmesan cheese, grated
• salt & pepper, to taste
• 1 pint cherry tomatoes, sliced in half
• 3 cups Baby Spinach

1. Bring a large pot of water to a rolling boil.
2. Add the pasta and cook until al dente (depending 7-10 minutes).
3. Drain the pasta.
4. Return the drained pasta to the warm pot.
5. Reserve 1/2 cup of the starchy pasta cooking water when you drain the pasta.
6. While the pasta is cooking, add the minced garlic to a medium bowl along with the ricotta cheese, a healthy dose of freshly cracked black pepper and about 1/2 tsp of salt.
7. Mix well.
8. Set aside.
9. Once you have drained the pasta, add the saved hot pasta cooking water to the cheese mixture.
10. Stir until it forms a smooth sauce.
11. Add the fresh baby spinach to the pasta and pour the ricotta sauce over top.
12. Add the cherry tomatoes to the pot as well.
13. Stir until everything is well mixed.
14. Add in the parmesan cheese and stir again.
15. Taste and add salt and pepper to taste.
16. Serve warm!

olive oil, pasta shells, garlic, ricotta cheese, parmesan cheese, salt, cherry tomatoes, spinach

Taken from www.food.com/recipe/insalata-di-pasta-aglio-garlic-pasta-salad-520869 (may not work)