Pasta With Spinach and Ricotta Cheese

swiped off of circle-b-kitchen but i had to re-post for safekeeping. i think i'll be adding some fresh basil as our plant boxes are overflowing. i also think it could use some garlic but i haven't tried this yet

• Ready In: 15 mins
• Serves: 4-6
• Yields: 4 big plates

Ingredients

• 1  lb low-fat ricotta cheese
• 3  tablespoons butter
• 1⁄4 cup chives, thinly sliced
• 1 (10 ounce) package frozen spinach (about 1 1/4 cups once drained)
•  salt
•  fresh ground pepper
• 1  lb campanelle pasta (i'm going to use a box of "smart pasta" linguini instead)
• 2⁄3 cup parmesan cheese, freshly grated

Directions

1. Bring a large pot of salted water to a boil over high heat.
2. Combine the ricotta cheese, spinach, butter and chives in an oven safe large bowl; season with salt and pepper. Place in a low oven.
3. Just before the pasta is al dente, remove about 3/4 cup of the pasta water. Whisk enough of the hot water into the cheese mixture to give it the consistency of a creamy sauce.
4. Drain the pasta and add to the sauce. Toss well. Add the grated cheese and toss again, adding more water if needed to thin the sauce.