I went to the Dane County Farmer’s Market last Saturday and everyone was selling spinach. I’ve had a recipe that I’ve been wanting to try for a while now, so I bought a large bunch to try it out. It was so good, I wanted to share it with you.

Ricotta Pasta with Fresh Spinach
(Serves four.)

12 oz. pasta, any kind you like 12 oz. fressh spinach, wash, large stems removed
2 tb. butter 1/3 c. grated Parmesan cheese
1 c. part-skim ricotta cheese 1 tsp. minced garlic
Salt and freshly ground pepper to taste (Optional additions: ramps, herbs, hot pepper flakes)

1. Cook pasta according to directions and drain, reserve 1/2 cup of hot pasta water. Transfer pasta to serving container, toss with 1 tb. of butter and cover.
2. I mixing bowl, combine ricotta with reserved pasta water and stir until well blended. Stir into pasta with the Parmesan, season with salt and pepper.
3. Using same pot that the pasta was cooked in, add remaining butter and garlic and sautee until garlic is a light golden brown. Add spinach, mixing occasionally until it has wilted down. (Add any additional ingredients at this time.)
4. Transfer spinach to pasta and combine.