Ingredients for 4 servings

¼ teaspoon freshly ground pepper
½ teaspoon crushed red pepper (optional)
½ teaspoon salt
¾ cup part-skim ricotta cheese
1 onion, chopped
1 tablespoon extra-virgin olive oil
1 14-ounce can diced tomatoes with Italian herbs
3 cloves cloves garlic, sliced
8 cups baby spinach

8 ounces sliced white mushrooms (about 3 ½ cups)
8 ounces whole-wheat rotini or fusilli
 

Directions

Bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions. Drain and transfer to a large bowl.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add onion and garlic and cook, stirring, until soft and beginning to brown, about 3 minutes. Add mushrooms, salt and pepper and cook, stirring, until the mushrooms release their liquid, 4 to 6 minutes.

Add tomatoes, spinach and crushed red pepper (if using). Increase heat to medium-high; cook, stirring once halfway through, until the spinach is wilted, about 4 minutes.

Toss the sauce with the pasta and divide among 4 bowls. Dollop each serving with 3 tablespoons of ricotta.