Pasta with Spinach, Pine nuts, and Ricotta

 1 cup ricotta cheese

2 tablespoons EVOO

1 medium onion, chopped

8 ounces baby spinach

Crushed red pepper flakes

1 cup of hot pasta water

1 pound mafalde or fettuccine

¼ cup pine nuts, toasted and chopped

2 teaspoons orange zest

½ cup freshly grated Grana Padano

 

Put ricotta cheese in a cheesecloth-lined strainer over a bowl and set in the refrigerator for 2 hours.  Now while the pasta is cooking heat the olive oil in a skillet and add the onions.  Sauté the onions until they are soft, add the spinach, salt, and red pepper flakes, and sauté for 1 minute.  Now add on cup of the pasta water and simmer until the spinach is tender and the sauce is reduced by half, about 4 minutes.  Now add the pasta to the skillet along with pine nuts and orange zest.  Simmer to coat the pasta with the sauce.  Drain the ricotta and add it to the pasta.  Serve with the cheese.