Fusilli with Ricotta and Spinach
To successfully combine ricotta and spinach outside pasta (instead of stuffed into it), you need to know when to add the cheese.
A cookbook recipe exclusively for ATK Essential members from The Complete Vegetarian CookbookWhy This Recipe Works
Gather Your Ingredients
Key Equipment
Before You Begin
We like fusilli for this recipe since its corkscrew shape does a nice job of trapping the sauce, but penne and campanelle also work well. In order for this recipe to be gluten-free, you must use gluten-free pasta.
Instructions
1.
Whisk 1 cup ricotta, 1 tablespoon oil, 1/4 teaspoon pepper, and 1/8 teaspoon salt in medium bowl until smooth; set aside.
2.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1 cup cooking water. Stir spinach into pot with pasta and cook until wilted, about 30 seconds. Drain pasta and spinach and return them to pot.
3.
While pasta cooks, heat remaining 2 tablespoons oil, garlic, nutmeg, and cayenne in saucepan over medium heat until fragrant, about 1 minute. Remove pan from heat and whisk in remaining 1/3 cup ricotta, cream, lemon zest and juice, and 3/4 teaspoon salt until smooth.
4.
Add ricotta-cream mixture and Parmesan to pasta and toss to combine. Let pasta rest, tossing frequently, until sauce has thickened slightly and coats pasta, 2 to 4 minutes, adjusting consistency with reserved cooking water as needed. Transfer pasta to serving platter, dot evenly with reserved ricotta mixture, and serve, passing extra Parmesan separately.
Recommended Reading
0 Comments
Posting GuidelinesFROM OUR TV SPONSORS
We are thankful to the sponsors who make it possible for us to bring you the America's Test Kitchen TV series on public television. Read more about why we have sponsors.