Fusilli With Spinach And Ricotta

• 1 lb fusilli
• 1 tablespoon kosher salt
• 2 tablespoons olive oil
• 1 lb fresh Baby Spinach
• 4 scallions, sliced
• 1 cup ricotta cheese
• 1 cup light cream
• salt and pepper, to taste
• fresh ground nutmeg, to taste
• 1 tablespoon butter
• 1/2 cup grated parmigiano-reggiano cheese

1. bring a large pot of water to boil.
2. add kosher salt and pasta, cook until aldente.
3. meanwhile add olive oil to skillet.
4. add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
5. mix ricotta, cream, nutmeg in a small bowl.
6. stir into spinach and add butter.
7. reduce heat and simmer 5 minutes.
8. reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
9. drain pasta, add sauce and toss.
10. top with grated parmigiano reggiano, serve.

fusilli, kosher salt, olive oil, spinach, scallions, ricotta cheese, light cream, salt, ground nutmeg, butter, cheese

Taken from www.food.com/recipe/fusilli-with-spinach-and-ricotta-241072 (may not work)