Fusilli with Ricotta and Spinach

Ingredients

• Fusilli

  Tesco

  16 oz or 454g

• Spinach

  Frozen, chopped or leaf, unprepared

  454g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Cayenne pepper

  Spices, red or cayenne

  ¼ tsp or 0.5g

• Ricotta cheese

  Whole milk

  11 oz or 312g

• Heavy whipping cream

  Fluid

  ½ cup, whipped or 60g

• Lemon zest

  1 tsp or 2g

• Lemons

  Raw, without peel

  1 fruit, small or 58g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  ½ tsp or 1g

• Parmesan cheese

  Low sodium

  ½ cup, grated or 50g

Directions

1. Bring 4 quarts of water to a boil in a large pot, then add 1 tablespoon of salt and fusilli. Boil, stirring often, until just al dente.
2. Stir spinach into water and boil for 1 minute.
3. Drain pasta and spinach, reserving 1/2 cup pasta water to use later.
4. In same pot, with pasta and spinach set aside, saute garlic and cayenne pepper in olive oil for 2-3 minutes. Stir pasta and spinach back into pot and turn off heat.
5. Add ricotta, heavy cream, lemon zest, lemon juice, salt, and pepper. Stir until smooth and creamy.
6. If the pasta is still a little too thick, slowly add in reserved pasta water and stir until it reaches your desired consistency.
7. Top with freshly grated parmesan cheese, gently stir, and serve!
8. Recipe by: Kitschen Cat (source: https://www.kitschencat.com/fusilli-ricotta-spinach/)

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