Ingredients for Fusilli With Spinach And Ricotta
- 1 pound fusilli pasta
- Kosher Salt
- 2 tablespoons olive oil
- Baby Spinach
- 1/2 cup thinly sliced scallions
- Ricotta Cheese
- Light Cream
- Salt And Pepper
- Ground Nutmeg
- 1 tablespoon butter
- Parmigiano Reggiano Cheese
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How to Make Fusilli With Spinach And Ricotta
- Bring a large pot (at least 6 quarts) of salted water to a rolling boil. Add 1 pound of fusilli pasta and cook according to package directions until al dente (about 8-10 minutes).
- While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add 1/2 cup of thinly sliced scallions and 10 ounces of fresh spinach to the skillet. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook for 5 minutes, or until the spinach is wilted.
- In a small bowl, combine 15 ounces of ricotta cheese, 1/4 cup of heavy cream, and 1/4 teaspoon of freshly grated nutmeg. Stir until smooth.
- Stir the ricotta mixture into the spinach in the skillet. Add 1 tablespoon of butter. Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Reserve 1/2 cup of the pasta cooking water before draining the pasta.
- Add the drained pasta to the skillet with the spinach and ricotta sauce. Add pasta water as needed to thin the sauce to your desired consistency.
- Toss to combine and serve immediately, topped with 1/2 cup of grated Parmigiano-Reggiano cheese.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
8g
Fat
57g
Carbs
21g
