Fusilli with Spinach, Ricotta, and Golden Raisins

Fusilli with Spinach, Ricotta, and Golden Raisins
Photo by Cyd McDowell


  • 12 ounces fusilli (4 cups)
  • 1 tablespoon balsamic vinegar
  • 2 scallions, trimmed and thinly sliced
  • ¼ cup toasted pine nuts (optional)
  • 1 tablespoon olive oil
  • ¼ cup fresh basil leaves, thinly sliced
  • Kosher salt and pepper
  • + 4 more ingredients
    • 1 ounce package baby spinach
    • ¼ cup grated Parmesan
    • 1 cup whole or part-skim ricotta
    • 1 cup golden raisins

Cook the pasta according to the package directions. Drain and return to the pot. Add the olive oil, vinegar, and spinach and toss to wilt. Stir in the scallions, raisins, ricotta, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the basil. Divide among individual bowls and top with the Parmesan and pi...

View full recipe at My Recipes


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