Fusilli with Fresh Spinach & Ricotta

Name: Fusilli with Fresh Spinach & Ricotta
Ingredients: 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

Fusilli with Fresh Spinach & Ricotta was pinched from <a href="https://www.finecooking.com/recipe/fusilli-with-fresh-spinach-ricotta" target="_blank" rel="noopener">www.finecooking.com.</a>

"Fusilli works best here, but a short, ridged pasta like penne rigate would also work well...."

INGREDIENTS

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Kosher salt

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3/4 to 1 lb. young spinach, trimmed, washed, and dried well

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2 Tbs. extra-virgin olive oil

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4 small scallions, chopped

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Freshly ground black pepper

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1 cup ricotta cheese, preferably fresh

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1 cup half-and-half or light cream

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Pinch nutmeg (optional)

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1 Tbs. unsalted butter

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1 lb. dried fusilli

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1/2 cup freshly grated Parmigiano-Reggiano

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