Fusilli with Spinach and Ricotta

By GratefulSea

Ingredients

• 12 ounces fusilli pasta
• 1 tablespoon olive oil
• 1 10-ounce box box frozen chopped spinach, thawed, drained, and squeezed of excess moisture
• 2 scallions, thinly sliced (1/3 cup)
• 1 cup golden raisins
• 1/4 cup fresh basil leaves, thinly sliced
• kosher salt and black pepper
• 1 cup whole or part-skim ricotta
• 1 tablespoon balsamic vinegar
• 1/4 cup freshly grated Parmesan
• 1/4 cup toasted pine nuts

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

1. Cook the pasta according to the package directions. Drain and return to the pot.

2. Add the olive oil, spinach, scallions, raisins, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine.

3. Fold in the ricotta, balsamic vinegar, Parmesan, and pine nuts.