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Moms View Message Board: Cooking and Recipe Discussion: Ethnic Foods-Mexican/Cajun/Italian/Chinese/Other: Italian: FUSILLI CON SPINACI E RICOTTA
Makes 6 or more servings 1 pound dried fusilli (corkscrew-shaped pasta) 1-1/2 cups extra-virgin olive oil 1/2 cup freshly grated Parmesan cheese 2 tablespoons minced garlic 6 cups chopped fresh spinach 2 cups ricotta cheese Salt and pepper to taste 1. Cook the pasta in rapidly boiling water with 1 tablespoon salt for 8 to 10 minutes until almost tender - it should be al dente. Meanwhile, make the sauce. 2. Heat olive oil in a large skillet. Add the garlic and saute until it just starts to turn golden. Add the spinach, saute a minute or two, then add the ricotta cheese and seasonings to taste. Set aside. 3. When the pasta is done, drain off the water and toss the fusilli with the sauce. Serve in a bowl-topped with Parmesan.
I tried this and loved it - I added a sun-dried tomatoes, and it was wonderful!
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