8 ounces rigatoni pasta
1/4 cup Italian or Greek dressing
2 tablespoons olive oil
1/2 cup sweet onion, chopped
1 clove garlic, minced
5 ounces baby spinach
1 cup ricotta cheese
1/2 teaspoon kosher salt
Freshly ground black pepper, to taste
1/2 cup toasted pecans
Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Transfer pasta to large bowl and toss with dressing. Keep warm.
Heat olive oil in skillet over medium-high heat. Sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly.
Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans. Makes 4 servings./Recipe courtesy of Family Features.
