Fusilli with Spinach, Ricotta, and Golden Raisins

Real Simple
Fusilli with Spinach, Ricotta, and Golden RaisinsRecipe
Photo: Cyd McDowell
Makes 4 servings

Ingredients

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12 ounces fusilli (4 cups)
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 ounce package baby spinach
2 scallions, trimmed and thinly sliced
1 cup golden raisins
1 cup whole or part-skim ricotta
Kosher salt and pepper
1/4 cup fresh basil leaves, thinly sliced
1/4 cup grated Parmesan
1/4 cup toasted pine nuts (optional)

Preparation

Prep: 20 Minutes

Cook the pasta according to the package directions. Drain and return to the pot. Add the olive oil, vinegar, and spinach and toss to wilt. Stir in the scallions, raisins, ricotta, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the basil.

Divide among individual bowls and top with the Parmesan and pine nuts, if using.

Created date

November 2004

Nutritional Information

Calcium 25 %
Calories 479
Caloriesfromfat 23 %
Carbohydrate 74 g
Cholesterol 24 mg
Fat 12 g
Fiber 4 g
Iron 10 %
Protein 21 mg
Satfat 3 g
Sodium 369 mg