You boil 8 oz. of rotini pasta and drain. They suggested the tri-color veggie noodles, but I can only find organic regular noodles.
While the noodles are boiling, drain and squeeze a frozen and thawed box of chopped spinach (or use equivalent of homegrown). Place in a 12 inch skillet, add 1 minced clove and heat 5 minutes. Add 1 cup ricotta cheese, 1/2 cup water and 1 1/2 Tbsp (I didn't measure) of Parmesan cheese. Add salt and pepper. When heated, add drained rotini and serve.
I doubled it for our family, and had to buy the spinach, but I can typically find organic ricotta at our one grocer. It was very good. I had practically no leftovers.
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