Steam cherry tomatoes, onion, & spinach in a pan with a splash of water. Once tender, add in olive oil & minced garlic & sauté.
Cook pasta & once done, drain & reserve 1/3- 1/2 cup of the pasta water.
Put penne in the pan with the other ingredients, lowering the heat to a simmer.
Add the ricotta & a little bit of the water at a time, until desired consistency. Drizzle with olive oil & add salt & pep.
