Fusilli With Spinach And Ricotta Recipe

Name: Fusilli With Spinach And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fusilli; 1 tablespoon kosher salt; 2 tablespoons olive oil; 1 lb fresh Baby Spinach; 4 scallions, sliced; 1 cup ricotta cheese; 1 cup light cream; salt and pepper, to taste; fresh ground nutmeg, to taste; 1 tablespoon butter; 1/2 cup grated parmigiano-reggiano cheese

Servings: persons

1 lb fusilli
1 tablespoon kosher salt
2 tablespoons olive oil
1 lb fresh Baby Spinach
4 scallions, sliced
1 cup ricotta cheese
1 cup light cream
salt and pepper, to taste
fresh ground nutmeg, to taste
1 tablespoon butter
1/2 cup grated parmigiano-reggiano cheese

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.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb fusilli, 1 tablespoon kosher salt, 2 tablespoons olive oil, 1 lb fresh Baby Spinach, and more.

Yes, Fusilli With Spinach And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fusilli With Spinach And Ricotta

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