Pesto Ricotta Pasta

• 16 ounces, weight Penne Pasta
• 8 ounces, weight Jar Of Pesto
• 6 cloves Garlic, Minced
• 2 cups Fresh Spinach, Chopped
• 32 ounces, weight Ricotta Cheese
• Salt And Pepper, to taste

1. 1.
2. Prepare pasta according to package directions until al dente.
3. Drain.
4. 2.
5. While pasta cooks, pour the olive oil out of the jar of pesto and into a large saute pan.
6. Add garlic and cook over medium heat for two to three minutes.
7. Add remaining pesto to pan.
8. 3.
9. Add spinach, cover and cook for another few minutes until spinach is wilted.
10. 4.
11. Stir ricotta cheese into the mixture and continue to cook until mixture is smooth and heated through, about five minutes.
12. 5.
13. Add drained pasta, salt, and pepper into the mixture, fold to combine everything and serve.
14. Notes: 1.
15. This makes a large batch of pasta that can feed up to 8 people.
16. If you have leftovers, reheat them in a pan on the stove over low heat, adding a little milk and stirring while heating.
17. This method is preferred to reheating in the microwave.
18. 2.
19. If you prefer, you may substitute other vegetables for the spinach.
20. Cook vegetables accordingly until desired tenderness before adding them into the recipe.

pasta, garlic, fresh spinach, ricotta cheese, salt

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