Spinach, Chive, Ricotta Pasta - Bethenny Frankel - cooking recipe

Ingredients

1 lb spinach linguine
1 tablespoon olive oil
6 cups Baby Spinach, washed (3 big handfuls)
2 garlic cloves, minced
salt and pepper
1 cup ricotta cheese
1/2 cup parmesan cheese, freshly grated (plus more for garnish)
1 tablespoon olive oil
2 tablespoons chives, chopped
2 tablespoons pine nuts, toasted

Preparation

Bring pot of salted water to boil and cook pasta according to directions. Meanwhile, heat oil in large nonstick pan over medium high heat and add spinach, then garlic. Saute until wilted and add salt and pepper. Turn off heat.
When pasta is cooked, add to spinach with a 1/4 cup of pasta water. Add remaining ingredients (except chives and pine nuts) and toss well.
Season with salt and pepper to taste. Top with fresh chives, pinenuts and more grated parmesan.