1 pound whole wheat rotini pasta2 tablespoons olive oil1/2 large onion, minced2 cloves garlic, mincedpinch dried basilpinch dried oregano1/4 teaspoon dried rosemary1/2 pint grape tomatoes4 cups fresh baby spinach, ripped into pieces1/3 cup part skim ricotta1/4 cup Shiraz (or other red wine) or balsamic vinegar, or red wine vinegar2 tablespoons grated parmesansea salt, to taste Boil pasta to al dente in salted water.  While pasta is cooking, heat olive oil in a large nonstick skillet over medium high heat. Add onions, tomatoes {Read More}