Penne With Ricotta And Spinach Sauce - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen leaf spinach, thawed
1/4 lb. butter
salt
1 lb. penne
1/2 c. whole milk Ricotta
1/2 c. freshly grated Parmesan cheese

Preparation

Chop spinach rather fine; set aside.
In a large skillet, put in 4 tablespoons butter; melt at medium-high.
After butter has melted, add spinach and a liberal 2 or 3 pinches of salt.
Saute spinach 2 minutes or so; turn frequently, then turn off heat. Cook pasta until al dente.
Drain.