8 oz pasta
10 oz mushrooms
1 tbsp olive oil
8 oz spinach
6 oz artichoke hearts, drained and chopped
8 oz ricotta cheese
1/4 c kalamata olives, chopped
Toasted pine nuts
Cook the pasta according to the package.
In a 12 inch skillet, heat the oil over medium heat and sauté the mushrooms until nicely browned. Turn heat to low, add spinach, ricotta, artichokes, and olives, cook until warmed through.
Add pasta and toss, add a little pasta water if the sauce is too thick. Too with pine nuts, Aleppo pepper and parmigiano.