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Photo: Cyd McDowell Photo by: Photo: Cyd McDowell

Fusilli with Spinach, Ricotta, and Golden Raisins

Real Simple OCTOBER 2004

  • Yield: Makes 4 servings
  • Prep time:20 Minutes

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)

Preparation

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.

Nutritional Information

Amount per serving
  • Calcium: 25%
  • Calories: 479
  • Calories from fat: 23%
  • Carbohydrate: 74g
  • Cholesterol: 24mg
  • Fat: 12g
  • Fiber: 4g
  • Iron: 10%
  • Protein: 21mg
  • Saturated fat: 3g
  • Sodium: 369mg
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Fusilli with Spinach, Ricotta, and Golden Raisins recipe

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