Mushroom and Spinach Pasta with Ricotta

Ingredients

• 8 oz. bowtie pasta
• 16 oz. baby bella mushrooms
• 2 Tbsp olive oil
• 2 Tbsp butter
• 2 cloves garlic
• 2 cups fresh spinach
• Salt and pepper to taste
• 1/2 cup whole milk ricotta
• 1 pinch crushed red pepper, optional

Directions

1. Set a large pot of water on to boil. When it reaches a boil, add the bowtie pasta and cook until tender, about 7 minutes. Before draining it in a colander, scoop out and save 1/2 cup of the starchy cooking water.
2. As the pasta cooks, get the skillet going. Wash the mushrooms and slice them, then put them in a large skillet with the olive oil. Cook over medium heat until the mushrooms give off their liquid, the liquid cooks away, and the mushrooms start to brown, about 7 minutes.
3. While the mushrooms are on the stove, mince the garlic. Add the garlic and butter to the browned mushrooms, then keep cooking over medium heat for 1-2 minutes, just until the garlic softens a little.
4. The pasta should be ready around now. Pour about 1/4 cup of the reserved pasta water into the skillet, stirring to loosen the browned bits from the bottom. The butter and starchy water will come together into a light sauce that helps the salt and pepper cling to the pasta.
5. Stir the fresh spinach into the skillet until it wilts, about 1 minute. Add the drained pasta and toss until everything is well combined. Take the skillet off the heat, then season generously with salt and pepper. If the pasta seems dry, add another splash of the reserved pasta water.
6. To finish, dot the top of the pasta with ricotta in 1-tablespoon spoonfuls. Sprinkle with a pinch of red pepper, if you want it, and serve warm.