Warm Pasta Salad with Pecans and Spinach

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Ingredients

  • 8 oz. rigatoni pasta
  • 1/4 cup Italian or Greek dressing
  • 2 tablespoons olive oil
  • 1/2 cup sweet onion, chopped
  • 1 clove garlic, minced
  • 5 oz. baby spinach
  • 1 cup ricotta cheese
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper, to taste
  • 1/2 cup toasted pecans
  • Directions

    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. Serves 4

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