Spinach Pesto Fusilli with Ricotta

Author: Canadian Living

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: September 2010

Ingredients

  • 2 pkg (each 454 g) fusilli pasta
  • 1 bag (10 oz/284 g) fresh spinach trimmed
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic minced
  • 2 tablespoons chopped fresh basil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup ricotta cheese
  • 3/4 cups grated parmesan cheese
  • 2 tablespoons lemon juice
  • 2 tablespoons toasted pine nuts

Method

In large pot of boiling salted water, cook pasta until al dente, 8 to 10 minutes. Reserving 1/2 cup (125 mL) of the pasta cooking liquid, drain; return pasta to pot.

Meanwhile, rinse spinach; shake off excess water. In large saucepan or Dutch oven, heat half of the oil over medium heat; fry garlic, stirring, until fragrant, about 30 seconds. Stir in spinach and basil; cook, covered, for 2 minutes.

Uncover and cook, stirring, until no liquid remains, about 2 minutes. Transfer to food processor. Add remaining oil, salt and pepper; purée until smooth. Add reserved pasta cooking liquid; blend well.

Add spinach mixture to pasta along with 3/4 cup (175 mL) of the ricotta cheese, Parmesan cheese and lemon juice; toss to coat. Serve topped with remaining ricotta and pine nuts.

Nutritional facts Per serving: about

  • Sodium 722 mg
  • Protein 21 g
  • Calories 547.0
  • Total fat 12 g
  • Potassium 315 mg
  • Cholesterol 19 mg
  • Saturated fat 4 g
  • Total carbohydrate 88 g

%RDI

  • Iron 41.0
  • Fibre 0.0
  • Folate 129.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 17.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Spinach Pesto Fusilli with Ricotta

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