Ingredients

• 1/4 cup extra-virgin olive oil
• 1 cup chopped walnuts
• 1/4 cup drained and thinly sliced oil-packed sun-dried tomatoes
• 2 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 3 6-ounce bags baby spinach
• 1 pound farfalle (bow-tie) pasta
• 1 cup ricotta cheese
• Grated Parmesan cheese

Instructions

1. Heat oil in large skillet over medium heat. Add walnuts and sauté until slightly darkened, about 5 minutes. Using slotted spoon, transfer nuts to small bowl; set aside. Add sun-dried tomatoes, garlic, and crushed red pepper to same skillet. Sauté until garlic is golden, about 3 minutes. Add spinach in 3 batches and cook until wilted, about 10 minutes total.
2. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 3 tablespoons cooking liquid. Transfer reserved cooking liquid to large bowl; whisk in ricotta. Add walnuts, spinach mixture, and pasta; toss to combine. Season with salt and pepper. Serve, passing Parmesan cheese separately.