Fusilli with Ricotta and Spinach

Fusilli with Ricotta and Spinach is a delightful and flavorful pasta dish that brings together the creamy goodness of ricotta cheese and the vibrant freshness of spinach. Inspired by the classic combination found in stuffed pasta dishes like manicotti and tortellini, this recipe offers a weeknight-friendly alternative that doesn’t compromise on taste or texture. By creatively layering the ingredients, we maintain the distinct ricotta texture and avoid graininess, while also preserving the bright green color of spinach without the need for blanching and squeezing. The addition of minced garlic, nutmeg, cayenne, lemon juice, and Parmesan cheese brings complexity and balance to the sauce, elevating the dish to a whole new level of deliciousness. Whether you’re looking for a quick weeknight meal or want to impress your guests, this Fusilli with Ricotta and Spinach recipe is a surefire hit.

SERVES 4 TO 6

INGREDIENTS:

• 1 pound fusilli pasta
• Salt and pepper to taste
• 1 pound (16 cups) baby spinach, chopped coarse
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon cayenne pepper
• 11 ounces (1⅓ cups) whole-milk ricotta cheese
• ¼ cup heavy cream
• 1 teaspoon grated lemon zest plus 2 teaspoons juice
• 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving

INSTRUCTIONS:

1. Bring 4 quarts of water to a boil in a large pot. Add the fusilli pasta and 1 tablespoon of salt. Cook the pasta, stirring often, until it reaches al dente. Add the chopped spinach to the pot with the pasta and cook for just 30 seconds. Remember to reserve 1 cup of the cooking water before draining the pasta-spinach mixture and returning it to the pot.
2. In the meantime, heat 2 tablespoons of olive oil, minced garlic, ground nutmeg, and cayenne in a small saucepan over medium heat until fragrant (about 1 minute). Off the heat, whisk in ⅓ cup of ricotta, heavy cream, lemon zest, lemon juice, and ¾ teaspoon of salt until the mixture becomes smooth. In a separate bowl, whisk together the remaining 1 cup of ricotta, 1 tablespoon of olive oil, ¼ teaspoon of pepper, and ⅛ teaspoon of salt until smooth and well combined.
3. Add the cooked ricotta-cream mixture and grated Parmesan to the pasta in the pot. Toss everything together to ensure it’s well combined. Let the pasta rest, tossing it frequently, until the sauce slightly thickens and coats the pasta (approximately 2 to 4 minutes). If needed, add some of the reserved cooking water to adjust the sauce’s consistency.
4. Transfer the pasta to a serving platter and dot it evenly with the seasoned ricotta mixture. Serve the Fusilli with Ricotta and Spinach with additional grated Parmesan on top for extra flavor.

TIPS:

• Choose High-Quality Ingredients: To make the most of this simple yet delightful dish, opt for high-quality ricotta cheese, fresh baby spinach, and good-grade Parmesan cheese. The superior ingredients will enhance the overall flavor of the pasta.
• Don’t Overcook the Spinach: Since the spinach is cooked very briefly with the pasta, it’s crucial not to overcook it. A quick 30-second blanch in the boiling water is enough to retain the bright green color and the fresh taste.
• Toss Pasta Frequently During Resting: After combining the pasta with the ricotta-cream mixture, let it rest for a few minutes. During this time, toss the pasta frequently to ensure that the sauce thickens evenly and coats the pasta strands nicely.
• Gluten-Free Option: If you or your guests have gluten sensitivities, make sure to use gluten-free pasta to keep the dish safe and enjoyable for everyone.

Enjoy this scrumptious Fusilli with Ricotta and Spinach dish with your family and friends, and relish the delightful fusion of creamy ricotta and fresh spinach flavors. Bon appétit!