ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fusilli with Spinach, Ricotta, and Golden Raisins

Photo: Cyd McDowell
Prep time 20 mins
Yield Makes 4 servings

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. 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.