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Spinach Pesto Fusilli With Ricotta Recipe

Spinach Pesto Fusilli With Ricotta Recipe

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Ingredients:

Serving

Directions:

In large pot of boiling salted water, cook pasta until al dente, 8-10 minutes. Reserving 1/2 cup of the pasta cooking liquid, drain; return pasta to pot.
Meanwhile, rinse spinach; shake off excess water. In large saucepan or Dutch oven, heat half of the oil over medium heat; fry garlic, stirring, until fragrant, about 30 seconds. Stir in spinach and basil; cook, covered, for 2 minutes.
Uncover and cook, stirring, until no liquid remains, about 2 minutes. Transfer to food processor. Add remaining oil, salt and pepper; purée until smooth. Add reserved pasta cooking liquid; blend well.
Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, Parmesan cheese and lemon juice; toss to coat. Serve topped with remaining ricotta and pine nuts.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	144.5 Kcal (605 kJ)
Calories from fat	106.89 Kcal
		% Daily Value*
Total Fat	11.88g	18%
Cholesterol	23.94mg	8%
Sodium	460.36mg	19%
Potassium	69.71mg	1%
Total Carbs	2.45g	1%
Sugars	0.31g	1%
Dietary Fiber	0.17g	1%
Protein	7.37g	15%
Vitamin C	2mg	3%
Iron	0.3mg	2%
Calcium	172.4mg	17%

Amount Per 100 g
Calories	273.66 Kcal (1146 kJ)
Calories from fat	202.42 Kcal
		% Daily Value*
Total Fat	22.49g	18%
Cholesterol	45.33mg	8%
Sodium	871.82mg	19%
Potassium	132.01mg	1%
Total Carbs	4.65g	1%
Sugars	0.59g	1%
Dietary Fiber	0.31g	1%
Protein	13.95g	15%
Vitamin C	3.8mg	3%
Iron	0.5mg	2%
Calcium	326.4mg	17%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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