Fusilli With Spinach, Ricotta, and Raisins

Fusilli With Spinach, Ricotta, and Golden Raisins
Frances Janisch
Serves 4
preparation
20
minutes
cooking
20
minutes

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

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.
Cyd McDowell
September 2004

Nutritional Information

  • Per Serving
  • Calories From Fat 188
  • 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
What does this mean? See Nutrition 101.