Ricotta and squash blossom pasta

Cook dried rigatoni in water at a rolling boil, salted like seawater.

Heat a saute pan on high with olive oil; add chopped garlic and cook lightly until it just starts to brown at the edges.

Turn down the heat, slowly add the white wine, then turn the heat back up and reduce by half.

Strain the pasta; add a few chili flakes to the reduced wine, then the pasta; tear in thyme, rosemary and sage and flip to combine.

At the very last minute add the squash flowers and spinach; flip and stir to lightly cook the greens without wilting them away.

Pile high on a warm plate, dollop the ricotta generously around the plate and crack pepper on top.