Pesto Ricotta Pasta

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   1.

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   Prepare pasta according to package directions until al dente.

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   Drain.

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   2.

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   While pasta cooks, pour the olive oil out of the jar of pesto and into a large saute pan.

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   Add garlic and cook over medium heat for two to three minutes.

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   Add remaining pesto to pan.

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   3.

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   Add spinach, cover and cook for another few minutes until spinach is wilted.

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    4.

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    Stir ricotta cheese into the mixture and continue to cook until mixture is smooth and heated through, about five minutes.

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    5.

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    Add drained pasta, salt, and pepper into the mixture, fold to combine everything and serve.

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    Notes: 1.

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    This makes a large batch of pasta that can feed up to 8 people.

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    If you have leftovers, reheat them in a pan on the stove over low heat, adding a little milk and stirring while heating.

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    This method is preferred to reheating in the microwave.

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    2.

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    If you prefer, you may substitute other vegetables for the spinach.

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    Cook vegetables accordingly until desired tenderness before adding them into the recipe.

* Per serving · 4 servings · Values may vary.