Directions
1. Cook pasta with 1 tablespoon Olio Himalayan Pink Sea Salt according to package directions,
omitting additional fat. Drain pasta in a colander over a bowl and reserve the cooking liquid.
2. In a saute pan, heat 1 tbsp. of olive oil. Add shallots and garlic and sliced mushrooms. Saute until tender.
3. Add chopped spinach and allow it to wilt. Turn off the heat.
4. Combine 1/2 cup reserved hot cooking liquid and ricotta cheese in a food processor or blender, and process until well blended.
5. Combine hot pasta, cheese mixture, spinach mixture, and remaining ingredients in a large bowl; toss gently to coat. Add additional cooking liquid to moisten, if needed.
Recipe by Beth Scanlon, CC, Food Fare Carterers, adapted from Cooking Light, April 2011