Sausage, Spinach, and Ricotta Pasta

This is an easy one! Several variations of this have become my go to for a quick weeknight dinner, it even warms up well for lunch the next day. As usual, anything with sausage is a winner with my husband. Luckily this comes with a huge serving of spinach and some healthy protein with the ricotta.

Sausage, Spinach, and Ricotta Pasta
serves 4-6

1 pound box elbow, shell, or other medium shaped pasta
1 quart part skim ricotta cheese
3 Tbsp. Olive oil
4 cloves Garlic, minced
Pinch red pepper flake
4 Sweet Italian sausages with casings removed
1 bag Spinach (about 4 cups uncooked), chopped into 1 inch pieces
Salt and Pepper to taste

 Cook pasta according to package directions. Drain pasta and reserve 1 cup cooking liquid.

In a large skillet over medium heat add 1 tablespoon olive oil. When the pan and oil are hot add sausage, breaking into small pieces. Cook until brown and slightly crisp. Drain sausage on paper towels.

 Return pan to the stove and reduce heat to medium low. Add the remaining olive oil, garlic, and red pepper flake. Cook until garlic is fragrant, about 3 minutes. Add spinach to pan. When spinach begins to wilt add sausage, ricotta, and pasta. Stir together and let cheese warm up.

Add reserved pasta cooking liquid to thin sauce. Season with salt and pepper to taste and enjoy!