Fusilli with Fresh Spinach & Ricotta
- Kosher salt
- 3/4 to 1 lb. young spinach, trimmed, washed, and dried well
- 2 Tbs. extra-virgin olive oil
- 4 small scallions, chopped
- Freshly ground black pepper
- 1 cup ricotta cheese, preferably fresh
- 1 cup half-and-half or light cream
- Pinch nutmeg (optional)
- 1 Tbs. unsalted butter
- 1 lb. dried fusilli
- 1/2 cup freshly grated Parmigiano-Reggiano
- This recipe is vegetarian
- Produce
- Scallions, small (4)
- Young spinach (3/4 lb.)
- Cooking & Baking
- Black pepper, Freshly ground (1)
- Kosher salt (1)
- Nutmeg (1 Pinch)
- Olive oil, extra-virgin (2 Tbs.)
- Pasta & Grains
- Fusilli, dried (1 lb.)
- Dairy
- Butter, unsalted (1 Tbs.)
- Half-and-half or light cream (1 cup)
- Parmigiano-reggiano (1/2 cup)
- Ricotta cheese (1 cup)
Preparation
Read recipe preparation on finecooking.com
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Recipe Stats
Published December 1, 1999 (13 years ago).
4 people saved this recipe.
