Yield: 4 servings
    8     ounces rigatoni pasta
    1/4  cup Italian or Greek dressing
    2     tablespoons olive oil
    1/2  cup sweet onion, chopped
    1     clove garlic, minced
    5     ounces baby spinach
    1     cup ricotta cheese
    1/2     teaspoon kosher salt
        Freshly ground black pepper, to taste
    1/2     cup toasted pecans

Cook pasta in 2 quarts boiling, salted water until al dente, 7 to 8 minutes. Trans­fer pasta to large bowl and toss with dress­ing. Keep warm.

Heat olive oil in skillet over medium-high heat. Sauté onions 3 to 4 minutes until they begin to become translucent. Add garlic and sauté 1 minute longer, stirring constantly.

Add spinach to skillet and sauté until just beginning to wilt, 2 to 3 minutes. Combine with pasta and mix in ricotta cheese. Season with salt and pepper. Top with toasted pecans.