Contributed by Jennifer Peachey (from Red, White & Greens)

Ingredients

½ lb spinach, washed and chopped into 2-inch pieces
1 small onion, chopped
1 garlic clove, chopped
2 tbsp olive oil
1 ½ cups crushed tomatoes
1 tsp sugar
salt and pepper to taste
14 ounces short pasta (penne, rigatoni)
3/4 cup ricotta cheese
¼ grated Parmesan cheese

Instructions

Heat oil in a large pot. Sauté onions and garlic over low heat until tender. Add tomatoes and cook over moderate heat for 5 minutes to evaporate excess water. Add sugar and season with salt and pepper. Bring 5-6 quarts of water to a rolling boil. Salt the water and add the chopped greens. When the water returns to a boil add the pasta. When the pasta is about ¾ cooked, drain, reserving 2 cups of pasta water. Add the greens and pasta to the tomato sauce along with 1 cup of the cooking water and turn the heat to high. Cook for 3-5 minutes, stirring, until pasta is cooked and sauce coats it. Add more water if sauce gets too dry. Add ricotta and Parmesan cheese, stirring to mix and heat thoroughly.

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