Wednesday, September 24, 2008

Fusilli With Fresh Spinach and Ricotta

Fusilli con spinaci e ricotta. Based on a recipe from Chef Lidia Bastianich, this dish is creamy and full of spinach, but not bitter, as greens sometimes get. Fresh ricotta is mixed with half-and-half (or half 1% milk and half heavy cream) and then added to lightly cooked green onions and a ton of spinach (4 cups, packed, for half a recipe). I added a pinch of nutmeg, too.

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