I had some ricotta leftover from the orange-ricotta pancakes, and, rather than overthink it, I decided to pair it with what came naturally–pasta, of course. This type of dish pretty much exemplifies the whole cooking-from-your-pantry idea. I was low on groceries so I used dried herbs, canned tomatoes, and vermouth (you'll remember I keep it around to use in place of dry whites because of its shelf-stability). There's fresh spinach in this, but you can certainly use frozen instead. I don't really recommend canned mushrooms ('cause I think they're kinda icky) but if you like them, by all means, use those in place of fresh.
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