Warm Pasta Salad with Pecans and Spinach


8 ounces rigatoni pasta
¼ cup Italian or Greek dressing
2 tablespoons olive oil
½ cup sweet onion, chopped
1 clove garlic, minced
5 ounces baby spinach
1 cup ricotta cheese
½ teaspoon kosher salt
Freshly ground black pepper, to taste
½ 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.

Yield: 4 Servings