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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
5 cups fusilli |
2 tablespoons butter |
1 onion, chopped |
3 cloves garlic, minced |
1 (10 ounce) package fresh spinach, trimmed |
1 tablespoon dried basil |
1 teaspoon salt |
1/2 teaspoon pepper |
1 cup ricotta cheese |
1/3 cup freshly grated parmesan cheese |
2 tablespoons lemon juice |
2 tablespoons pine nuts, toasted |
Directions:
1. Cook pasta for 8-10 minutes until tender but firm.
2. Reserving 1/2 cup of the cooking water, drain pasta and return to pot.
3. In large skillet, melt 1 tbsp butter over med heat; cook onion& garlic, stirring occasionally, for 5 minutes or til softened.
4. Stir in spinach and basil; cover and cook for 2 minutes.
5. Uncover and cook, stirring for 2 minutes longer.
6. Transfer to food processor.
7. Add remaining butter, salt& pepper and puree til smooth.
8. Add reserved pasta water and blend well.
9. Add spinach mixture to pasta along with 3/4 cup of the ricotta cheese, parmesan cheese and lemon juice; toss to combine.
10. Serve each with a dollop of remaining ricotta; sprinkle with pine nuts.
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