|8 oz • Rigatoni • cooked|
|1/4 cup • Italian or Greek salad dressing|
|2 tbsp • Olive oil|
|1/2 cup • Sweet onion • chopped|
|1 • Garlic clove • minced|
|5 oz • Baby spinach|
|5 oz • Ricotta cheese|
|1/2 tsp • Kosher salt|
|• Ground black pepper • to taste|
|1/2 cup • Pecans • toasted|
Cook the pasta according to package directions. Transfer it to large bowl and toss with the dressing. Keep warm.
In a skillet over medium-high heat, heat the olive oil and sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly.
Add the spinach to the onions and garlic and sauté until it begins to wilt, in about 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans.