Impress your guests this summer with a culinary dish that will transport you to one of the chicest Italian restaurants on Madison Ave or the casual elegance of a Milan ristorante. Quick and easy, but with the look, feel, and flavor of sophistication, this light summer pasta will quickly become a favorite.

Ingredients:

• 16 ounces fresh gluten free fusilli
• 6 cloves crushed garlic 
• 1 tbsp olive oil 
• 2 pints grape tomatoes, halved
• 1 tbsp butter
• 1/2 tsp pepper
• 1 1/2 tsp salt 
• 1/2 cup chopped basil 
• 3 cups fresh baby spinach 
• 16 ounces whole milk ricotta for topping 

Instructions:

• Cook pasta according to instructions, drain, set aside. 
• In a pan, over medium heat, add olive oil and garlic. Sauté for one minute until fragrant. 
• Add tomatoes, cover, cook for 10 minutes, stirring occasionally.
• Mash tomatoes with a wooden spoon and add salt, pepper, butter. 
• Once butter is melted, add basil and spinach and cook for 2 minutes. 
• Toss sauce with pasta. 
• Serve immediately topped with individual spoonfuls of ricotta.