Fusilli With Spinach and Ricotta

• fusilli↗1 lb
• kosher salt↗1 tablespoon
• olive oil↗2 tablespoons
• fresh Baby Spinach↗1 lb
• scallions↗4

  sliced

• ricotta cheese↗1 cup
• light cream↗1 cup
• salt and pepper

  to taste

• fresh ground nutmeg↗

  to taste

• butter↗1 tablespoon
• grated parmigiano-reggiano cheese↗1⁄2 cup

Step-by-step instructions

1. 1

   bring a large pot of water to boil.

2. 2

   add kosher salt and pasta, cook until aldente.

3. 3

   meanwhile add olive oil to skillet.

4. 4

   add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.

5. 5

   mix ricotta, cream, nutmeg in a small bowl.

6. 6

   stir into spinach and add butter.

7. 7

   reduce heat and simmer 5 minutes.

8. 8

   reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.

9. 9

   drain pasta, add sauce and toss.

10. 10

    top with grated parmigiano reggiano, serve.