Ricotta And Arugula - cooking recipe

Ingredients

1 lb. penne pasta
4 large cloves garlic, thinly slivered
3/4 c. part skim Ricotta cheese
1/2 c. freshly grated Parmesan cheese
1/2 tsp. crushed red pepper flakes
1/2 tsp. salt
2 bunches arugula, well rinsed, drained and coarsely chopped (5 c.)
1/4 c. toasted pine nuts

Preparation

Cook pasta as label directs until al dente, cooking garlic with pasta.
In serving bowl, mix cheeses, pepper flakes and the salt. Place arugula in large container.
Add 1/2 cup pasta water to bowl with cheeses; mix.
Drain pasta and garlic in colander with arugula.
Add to cheese mixture; toss.
Sprinkle with pine nuts. Makes 6 servings.