Fusilli with Spinach, Ricotta, and Golden Raisins |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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) |
Directions:
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.
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