Spinach Pesto Fusilli with Ricotta
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 547547 cal |
| pro | 21 g21g pro |
| total fat | 12 g12g total fat |
| sat. fat | 4 g4g sat. fat |
| carb | 88 g88g carb |
| fibre | 6 g6g fibre |
| chol | 19 mg19mg chol |
| sodium | 722 mg722mg sodium |
| potassium | 315 mg315mg potassium |
| % RDI: | - |
| calcium | 1717 calcium |
| iron | 4141 iron |
| vit A | 4040 vit A |
| vit C | 88 vit C |
| folate | 129129 folate |
- Preparation time: 12 minutes
- Cook time : 10 minutes
- Total time : PT22M
Ingredients
- 2 pkg (each 454 g) fusilli pasta 2 pkg (each 454 g) fusilli pasta
- 1 bag (10 oz/284 g) fresh spinach , trimmed1 bag (10 oz/284 g) fresh spinach, trimmed
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 3 cloves garlic , minced3 cloves garlic, minced
- 2 tbsp chopped fresh basil 2 tbsp chopped fresh basil
- 1 tsp salt 1 tsp salt
- 1/2 tsp pepper 1/2 tsp pepper
- 1 cup ricotta cheese 1 cup ricotta cheese
- 3/4 cup grated parmesan cheese 3/4 cup grated parmesan cheese
- 2 tbsp lemon juice 2 tbsp lemon juice
- 2 tbsp toasted pine nuts 2 tbsp toasted pine nuts
Preparation
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.
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.
Source : Canadian Living Magazine: September 2010
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