I hadn’t found time to make something using the homemade ricotta, so I decided on a quick weeknight pasta. I used whole-wheat pasta. It turned out lovely. And the bread – Larry found a rustic country loaf at Trader Joe’s that was absolutely perfect with garlic butter. The fresh ricotta made a lovely creamy pasta sauce.

• Fusilli with Fresh Spinach & Ricotta Cheese (Fine Cooking #36, January 2000, p. 55)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)