Fusilli With Spinach, Ricotta, and Raisins

fusilli-spinach
Photo by Frances Janisch
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 668 calories
    • Calories 188 calories from fat
    • Fat 21 g
    • Sat Fat 7 g
    • Cholesterol 37 mg
    • Sodium 481 mg
    • Protein 26 g
    • Carbohydrate 99 g
    • Sugar 27 g
    • Fiber 7 g
    • Iron 5 mg
    • Calcium 359 mg
  • September 2004

Ingredients

  1. Check 12ounces fusilli pasta
  2. Check 1tablespoon olive oil
  3. Check 110-ounce box box frozen chopped spinach, thawed, drained, and squeezed of excess moisture
  4. Check 2 scallions, thinly sliced (1/3 cup)
  5. Check 1cup golden raisins
  6. Check 1/4cup fresh basil leaves, thinly sliced
  7. Check kosher salt and black pepper
  8. Check 1cup whole or part-skim ricotta
  9. Check 1tablespoon balsamic vinegar
  10. Check 1/4cup freshly grated Parmesan
  11. Check 1/4cup toasted pine nuts

Directions

  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.