Ricotta Pasta

1 lb. pasta

15 oz. container of ricotta (I use low fat, but part-skim or whole milk will work, too).

10 oz. box or 12 oz. bag of frozen spinach

crushed red pepper

salt

pepper

Parmesan cheese

Optional: ½ - 1 lb. cooked, crumbled Italian sausage (sweet or hot) or ½ - 1 lb. chopped, cooked chicken

• Thaw the spinach and ring out as much water as possible using a kitchen towel.
• Cook the pasta according to the package directions.
• Drain the pasta and mix with the drained spinach.
• Mix in the container of ricotta.
• Season with salt, pepper, and crushed red pepper, to taste.
• Sprinkle a little Parmesan on top to finish.