Betty's Spinach-Ricotta Angel Hair Pasta

Betty demonstrates how to make Spinach-Ricotta Pasta. Angel hair pasta is used in this great combination of pasta, spinach, garlic, ricotta cheese, and Parmesan cheese.
Spinach-Ricotta Pasta
8 ounces uncooked angel hair pasta
½ teaspoon salt
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
1 (10-ounce) package frozen spinach, thawed and thoroughly drained
1 cup ricotta cheese
½ cup grated Parmesan cheese
additional ½ cup grated Parmesan cheese, for topping
Cook pasta in boiling salted water until al dente, about 4 or 5 minutes. Drain and place in a bowl, and cover with plastic wrap until needed. In a deep skillet, heat olive oil over medium heat. Reduce heat to low. Add minced garlic. Cook, stirring constantly, for 30 seconds. Add spinach and cook for 2 minutes. Stir in ricotta cheese and Parmesan cheese. Cook and stir until cheeses melt. Add the hot angel hair pasta. Gently toss until well combined. Turn out onto serving platter and sprinkle grated Parmesan cheese over top. Serve immediately. YUM! --Betty :)
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