Fusilli With Spinach and Ricotta

READY IN: 20mins
Recipe by chia

from best of fine cooking, this is a simple vegetarian dish which cooks in under 30 minutes.

Top Review by luvcook'n

We all thoroughly enjoyed this dish! I made this with homemade ricotta and didn't use all the salt called for...just to lower the sodium content. I also didn't have light cream...but used 3/4 cup whipping cream and 1/4 cup 2% milk. Just lovely with the nutmeg! Thank you for sharing. I will definately be making this again!

Ingredients Nutrition

Directions

  1. bring a large pot of water to boil.
  2. add kosher salt and pasta, cook until aldente.
  3. meanwhile add olive oil to skillet.
  4. add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
  5. mix ricotta, cream, nutmeg in a small bowl.
  6. stir into spinach and add butter.
  7. reduce heat and simmer 5 minutes.
  8. reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
  9. drain pasta, add sauce and toss.
  10. top with grated parmigiano reggiano, serve.

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