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Makes four servings 8 ounces rigatoni pasta 1/4 cup Italian or Greek dressing 2 tablespoons olive oil 1/2 cup sweet onion, chopped 1 clove garlic, minced 5 ounces baby spinach 1 cup ricotta cheese 1/2 teaspoon kosher salt Freshly ground black pepper, to taste 1/2 cup toasted pecans

Cook pasta in 2 quarts boiling, salted water until al dente, 7-8 minutes. Transfer pasta to large bowl and toss with dressing. Keep warm. Heat olive oil in skillet over medium-high heat. Sauté onions 3-4 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, 2-3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans.