Fusilli with Ricotta and SpinachTell a Friend
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We like fusilli for this recipe since its corkscrew shape does a nice job of trapping the sauce, but penne and campanelle also work well.
Prep Time: 0 min(s)
Cook Time: 0 min(s)
Recipe Type: Public
Posted By: deanna
Posted On: Feb 14, 2016
Number of Servings:
- 11 ounces - whole-milk ricotta cheese
- 3 tablespoons - extra-virgin olive oil
- - Salt and pepper
- 1 pounds - fusilli
- 1 pounds - baby spinach, chopped coarse
- 4 - garlic cloves, minced
- 1/4 teaspoons - ground nutmeg
- 1/8 teaspoons - cayenne pepper
- 1/4 cups - heavy cream
- 1 teaspoons - grated lemon zest plus 2 teaspoons juice
- 1 ounces - Parmesan cheese, grated (1/2 cup), plus extra for serving
1. Whisk 1 cup ricotta, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in medium bowl until smooth; set aside.
2. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return them to pot.
3. While pasta cooks, heat remaining 2 tablespoons oil, garlic, nutmeg, and cayenne in saucepan over medium heat until fragrant, about 1 minute. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest and juice, and 3/4 teaspoon salt until smooth.
4. Add ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes, adjusting consistency with reserved cooking water as needed. Transfer pasta to serving platter, dot evenly with reserved ricotta mixture, and serve, passing extra Parmesan separately.