Fusilli with Ricotta and Spinach

1 box of Fusilli Pasta

1 lb of frozen spinach 

5 cloves of garlic, minced

1/4 tsp of cayenne pepper 

11 oz whole milk ricotta cheese

1 cup heavy cream

1 tsp lemon zest

1 lemon, juiced 

Dash of garlic salt

1/2 cup of parmesan cheese

Olive oil

Ground black pepper

Optional: Pasta water & a dash of smoked paprika 

Note: 1/4 to 1/2 cup of pasta water if it's too dry and thick but we found when we used 1 cup of heavy cream it was just perfect

Directions:

1. In a large pot or wok-like pan, cook your pasta 6-8 mins and around the last 2 min mark add the frozen spinach and boil for 1 min or 2 then drain (reserve pasta water in case)

2. In the same pot/pan, sauté your garlic, cayenne pepper, and paprika until golden. Stir in your pasta and spinach

3. Add the ricotta, heavy cream, parmesan cheese, lemon zest, lemon juice, garlic salt, and black pepper. Stir until creamy and smooth

4. Serve and add a little bit more ricotta if desired!

This recipe was adapted from Kitschen Cat. To view her version click here

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