Fusilli With Spinach, Ricotta, And Golden Raisins

• 12 ounces fusilli (4 cups)
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 ounce package baby spinach
• 2 scallions, trimmed and thinly sliced
• 1 cup golden raisins
• 1 cup whole or part-skim ricotta
• Kosher salt and pepper
• 1/4 cup fresh basil leaves, thinly sliced
• 1/4 cup grated Parmesan
• 1/4 cup toasted pine nuts (optional)

1. Cook the pasta according to the package directions. Drain and return to the pot. Add the olive oil, vinegar, and spinach and toss to wilt. Stir in the scallions, raisins, ricotta, 1/2 teaspoon salt, 1/2 teaspoon pepper, and the basil.
2. Divide among individual bowls and top with the Parmesan and pine nuts, if using.

fusilli, olive oil, balsamic vinegar, baby spinach, scallions, golden raisins, ricotta, kosher salt, fresh basil, parmesan, nuts

Taken from www.myrecipes.com/recipe/fusilli-with-spinach-ricotta-golden-raisins (may not work)