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Pecan Pasta Salad

8 oz. rigatoni pasta
1/4 cup Italian or Greek dressing
2 Tbsp. olive oil
1/2 cup sweet onion, chopped
1 clove garlic, minced
5 oz. baby spinach
1 cup ricotta cheese
1/2 tsp. kosher salt
Freshly ground black pepper, to taste
1/2 cup toasted pecans

Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Transfer pasta to large bowl and toss with dressing. Keep warm. Heat olive oil in skillet over medium-high heat. Sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly. Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans. Makes 4 servings.

 


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