From Paulette Vickery's Recipe Collection

Creamy Rigitoni With Spenich

main dish, vegetables

1 pkg riggitoni, 16oz
1 pkg frozen spenich, chopped
15 oz part skim ricotta cheese
1/4 cup grated parmisan cheese
10 each oil packed dried tomatoes

In large sauce pot, cook pasta in boiling salted water 5 minutes. Add frozen spenich and cook 10 minutes longer, or until spenich is tender, and pasta is nearly done. Drain well reserving 1/2 cup pasta cooking water. Return pasta, spenich, and reserved cooking water, to sauce pot. Add ricotta, parmisan, dried tomatoes, (which have been drained and chopped, about 1/4 cup), and 3/4 teaspoon salt. Heat over medium low heat, tossing until pasta is evenly coated and heated through.

Yield: 6 servings



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