Method

Heat oil over medium-high heat in heavy-bottomed skillet large enough to hold the cooked pasta. Stir in garlic and red pepper flakes.  Cook, stirring 30 seconds to 1 minute, just until fragrant.

Put spinach in colander through which pasta water will be drained. Cook pasta according to package directions. Reserve ½ cup of pasta water. Drain pasta and leave in colander with spinach.

Stir fusilli into the skillet.  Stir in ricotta, salt and pepper. If creamier texture is desired, stir in reserved pasta water.

Servings: 4

Contributor: pat ciesla

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