Creamy Tomato and Spinach Pasta with Ricotta

• 8 oz pasta
• 1 (28 oz) can crushed tomatoes
• 1/2 cup heavy cream
• 5 oz fresh spinach
• 2 cloves garlic
• 1/4 onion
• 2 tablespoons olive oil
• 1/2 cup ricotta cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. 1

   Cook the pasta according to package directions. Drain and set aside.

2. 2

   While the pasta is cooking, heat the olive oil in a large skillet over medium heat.

3. 3

   Add the diced onion and minced garlic to the skillet. Sauté until softened, about 3-5 minutes.

4. 4

   Pour in the crushed tomatoes, salt, and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.

5. 5

   Stir in the heavy cream and spinach. Cook until the spinach is wilted, about 2-3 minutes.

6. 6

   Add the cooked pasta to the skillet and toss to coat with the sauce.

7. 7

   Serve immediately, topped with dollops of ricotta cheese and grated Parmesan cheese, if desired.