Orecchiette with Ricotta and Spinach

This recipe serves:  2 4 6

4 ounces orecchiette pasta
2 teaspoons extra virgin olive oil
1/2 clove garlic, crushed
1 cup spinach leaves
salt, to taste
freshly ground black pepper
1 pinch nutmeg
1/4 cup fat-free ricotta cheese
1. Bring a large pot of salted water to a boil. Drop the pasta in it and cook for 12 to 14 minutes, until al dente.

2. Meanwhile heat the olive oil in a large skillet over medium heat. Add the garlic and stir for 30 seconds. Add the spinach, salt, pepper and nutmeg and cook for 1 to 2 minutes, just until the spinach begins to wilt. Remove from heat and place the spinach mixture in a large bowl with the ricotta cheese.

3. Drain the pasta and immediately toss it with the spinach and ricotta.

Serving Size: about 2 cups

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