Fusilli with Fresh Spinach & Ricotta

Fusilli with Fresh Spinach & Ricotta
Photo by Judi Rutz


  • Pinch nutmeg (optional)
  • Kosher salt
  • 1 Tbs. unsalted butter
  • 2 Tbs. extra-virgin olive oil
  • Freshly ground black pepper
  • ¾ to 1 lb. young spinach, trimmed, washed, and dried well
  • 1 cup half-and-half or light cream
  • + 4 more ingredients
    • ½ cup freshly grated Parmigiano-Reggiano
    • 4 small scallions, chopped
    • 1 lb. dried fusilli
    • 1 cup ricotta cheese, preferably fresh

Bring a large pot of water to a boil; add about 1 Tbs. salt. Stack several leaves of spinach at a time and cut them crosswise into 1/4-inch strips. You should have about 8 packed cups of shredded spinach. In a very large pan, heat the olive oil over medium-high heat. Add the scallions and cook,...

View full recipe at Fine Cooking


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