200g uncooked Bucatini
2 Tbsp Olive oil
2 Cloves Garlic, minced
½ cup Milk
1 cup Ricotta
¼ tsp Salt
100g chopped spinach, washed & chopped
10 Olives, diced
1 small bunch Sprouting Cauliflower, lightly steamed (optional)
Bring a large pot of water to a boil and then add the bucatini. Cook until al dente, then drain. Reserve about ½ cup of the pasta cooking water.
While the pasta is boiling, prepare the ricotta sauce. Add the garlic to a large frying pan with the olive oil. Cook over medium heat for 1-2 minutes, or just until soft and fragrant. Add the milk and ricotta, then stir until smooth. Allow the sauce to heat through. The sauce will thicken slightly as it simmers. Once it's thick enough to coat the spoon, season with salt and pepper.
Add the spinach to the ricotta sauce. Stir until the spinach is distributed throughout the sauce. Turn the heat off.
Add the cooked and drained bucatini to the sauce along with olives and steamed sprouting cauliflower and toss to coat. If the sauce becomes too thick or dry, add a small amount of the reserved pasta cooking water to loosen it up. Serve warm.