Easy Spinach Ricotta Pasta

Ingredients

• Olive oil
• Salt
• Garlic
• Water
• Milk
• Pepper
• Pasta

Directions

1. Set the frozen spinach in a colander so it can thaw as you get the pasta and sauce going. Fill a large pot with water and bring it to a boil, then add the pasta. Cook the pasta until it reaches al dente, and drain it in a colander. Save about 1/2 cup of the pasta cooking water in case you need to loosen the sauce later.
2. As the pasta cooks, start the ricotta sauce. Mince the garlic, then combine it with the olive oil in a large skillet. Keep the heat at medium-low and cook for 1-2 minutes, until the garlic has softened and smells lovely, but pull it back before it browns. Add the milk and ricotta, stirring until the mixture is mostly smooth, though the ricotta can stay a little grainy. Let the sauce warm through and ease into a low simmer. It will tighten a bit as it bubbles gently. When it can coat a spoon, after 3-5 minutes, add salt and pepper.
3. Press the thawed spinach firmly in your fist to get out as much extra water as you can, then stir it into the ricotta sauce. Mix until the spinach is worked evenly through the sauce. Taste, add more salt or pepper if it needs it, and turn off the heat.
4. Add the drained, cooked pasta to the skillet and toss until it is coated. If the sauce feels too thick or dry, stir in a little of the saved pasta cooking water. Serve warm.