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Ingredients
| pasta (fusilli bucati): 1 lb |
| Kosher salt: 1 Tbl |
| olive oil: 2 Tbl |
| spinach: 1 lb |
| green onions - spring or scallion: 4 whole onions (sliced) |
| ricotta cheese (whole milk): 1 cup |
| light whipping cream (fluid): 1 cup |
| salt (to taste) |
| black pepper (to taste) |
| ground nutmeg (to taste) |
| salted butter: 1 Tbl |
| parmigiano-reggiano cheese (grated): 1/2 cup |
Fusilli With Spinach and Ricotta
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
6 serving(s)
Tags
- bring a large pot of water to boil.
- add kosher salt and pasta, cook until aldente.
- meanwhile add olive oil to skillet.
- add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
- mix ricotta, cream, nutmeg in a small bowl.
- stir into spinach and add butter.
- reduce heat and simmer 5 minutes.
- reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
- drain pasta, add sauce and toss.
- top with grated parmigiano reggiano, serve.