Ricotta Pasta with Spinach

• Frozen peas
• Grape tomatoes
• 3 garlic cloves, chopped
• 2 10-ounce boxes frozen chopped spinach, defrosted and squeezed dry in a clean kitchen towel
• 1/2 cup dry white wine
• Freshly grated or ground nutmeg

1. Prepare as for the master recipe, #192, sauteeing the garlic with the onions until soft, about 8 minutes.
2. Separate the dry, defrosted chopped spinach, add to the garlic and onions, and heat through.
3. Add the wine and loosen up the spinach.
4. Cook off the wine, 1 minute, then turn off the heat.
5. Continue as directed, adding the spinach after the pasta and cheeses are combined.
6. Season the mixture with salt, pepper, and nutmeg.

frozen peas, grape tomatoes, garlic, spinach, white wine, freshly grated

Taken from www.epicurious.com/recipes/food/views/ricotta-pasta-with-spinach-374407 (may not work)