| 1 box | BARILLA Pipette |
| 1 tablespoon | extra virgin olive oil |
| 2 cloves | garlic, minced |
| 4-1/2 cups | fresh spinach |
| 1 teaspoon | salt |
| 1/4 teaspoon | freshly ground black pepper |
| 1 cup | ricotta cheese |
| 1/2 cup | milk |
| 1/2 cup | freshly grated Parmigiano cheese |
HEAT oil in large skillet over medium heat. Sauté garlic for 2 minutes.
ADD spinach; continue cooking for 8 minutes or until spinach is wilted, stirring occasionally. Add salt and pepper. Stir in ricotta cheese and milk.
COOK Pipette according to package directions; drain and return to pot.
ADD spinach mixture to hot Pipette; toss. Add Parmigiano cheese; toss lightly. Transfer to serving platter. Makes 4 servings.
Substitute freshly grated Pecorino Romano cheese for Parmigiano cheese.