Spinach Pesto Fusilli With Ricotta Recipe

Name: Spinach Pesto Fusilli With Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (454 g) packages fusilli; 1 (384 g) bag fresh spinach, trimmed; 2 tablespoons extra-virgin olive oil; 3 garlic cloves, minced; 2 tablespoons fresh basil, chopped; 1 teaspoon salt; ½ teaspoon pepper; 1 cup ricotta cheese; ¾ cup parmesan cheese, grated; 2 tablespoons lemon juice; 2 tablespoons pine nuts, toasted

Servings: persons

1
In large pot of boiling salted water, cook pasta until al dente, 8-10 minutes.
2
Reserving 1/2 cup of the pasta cooking liquid, drain; return pasta to pot.
3
Meanwhile, rinse spinach; shake off excess water.
4
In large saucepan or Dutch oven, heat half of the oil over medium heat; fry garlic, stirring, until fragrant, about 30 seconds.
5
Stir in spinach and basil; cook, covered, for 2 minutes.
6
Uncover and cook, stirring, until no liquid remains, about 2 minutes.
7
Transfer to food processor.
8
Add remaining oil, salt and pepper; puree until smooth.
9
Add reserved pasta cooking liquid; blend well.
10
Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, Parmesan cheese and lemon juice; toss to coat.
11
Serve topped with remaining ricotta and pine nuts.

424

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 (454 g) packages fusilli, 1 (384 g) bag fresh spinach, trimmed, 2 tablespoons extra-virgin olive oil, 3 garlic cloves, minced, and more.

Yes, Spinach Pesto Fusilli With 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.

That's it — enjoy your meal!

Spinach Pesto Fusilli With Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions