5 cups fusilli pasta

2 tablespoons butter

1 onion, chopped

3 cloves garlic, minced

1 10 ounce bag fresh spinach, trimmed

1 tablespoon dried basil

1 teaspoon salt

½ teaspoon pepper

1 cup ricotta cheese

⅓ cup freshly grated parmesan cheese

2 tablespoons lemon, juice

2 tablespoons pine nuts, toasted


1. In large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm.

2. Reserving 1/2 cup (125 mL) cooking water, drain pasta and return to pot.

3. Meanwhile, in large skillet or Dutch oven, melt 1 tablespoon (15 mL) of the butter over medium heat; cook onion and garlic, stirring occasionally, for 5 minutes or until 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 and pepper; puree until smooth.

8. Add reserved pasta water; blend well.

9. Add spinach mixture to pasta along with 3/4 cup (175 mL) of the ricotta cheese, Parmesan cheese and lemon juice; toss to combine.

10. Serve each with dollop of remaining ricotta; sprinkle with pine nuts.

See more: Cheese, Dinner, Fall, Italian, Main, Quick and Easy, Sauté, Vegetarian

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