Roasted Garlic Pasta Salad
1 head of garlic
1/2 tbsp olive oil
1 lb. pasta shells
15 oz. ricotta cheese (I used the non fat kind and it tasted delicious)
1/4 cup grated parmesan
salt and pepper (to taste)
1 pint of cherry tomatoes
3 cups of baby spinach
Cut off the head of the garlic bulb and place in a microwave safe bowl. Drizzle olive oil over it. Cover the bowl with an inverted plate. Microwave for 1 minute. The plate will be very hot so be careful. Allow the garlic to cool.
Boil large pot of water and cook pasta shells. Save at least 1/2 cup of starchy pasta cooking water.
Squeeze the garlic cloves from the head and mince well. Add the minced garlic, ricotta cheese, salt and pepper, and 1/2 cup of starchy pasta water in a bowl and mix well. I used a little more than 1/2 cup of pasta water. Stir until the sauce is smooth.
Drain the pasta and return to the warm pot. Add the fresh baby spinach and pour the ricotta sauce in. Slice the cherry tomatoes and add them to the pot. Stir and enjoy!