Wednesday, October 19, 2011

Fusilli With Spinach, Ricotta, and Raisins

Inspired by Jen's account of pasta with golden raisins, I went off searching for recipes. This was awesome, and the whole thing (including thawing spinach) only took as long as cooking the pasta.
  • 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
Cook the pasta according to the package directions and drain and return to the pot.
Add the olive oil, spinach, scallions, raisins, basil, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine.
Fold in the ricotta, balsamic vinegar, Parmesan, and pine nuts.

Notes: I was working with what I had, and subbed a healthy splash (for one serving) of cream for the ricotta, and cashews for the pignoli. I also forgot to drain the spinach, and it didn't seem to hurt anything. I used a kitchen scissor to slice the basil and scallions right into the bowl, which saved on effort and dishes. A seriously simple Friday meal!

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