Fusilli with Spinach and Ricotta

Spinach and ricotta usually play a supporting role in a classic lasagna, but here they take centre stage. Ricotta (which means “recooked”) is made from milk whey left over from the making of other cheeses. The rich, creamy sauce clings perfectly to fusilli, a little cork-screw-shaped pasta. And remember: for mysterious taste bud reasons, nutmeg is essential to the dish.

Serves 3

Ingredients

• 1 cup (250 mL) fresh ricotta cheese
• 1 cup (250 mL) half-and-half or light cream
• 1/2 teaspoon (2.5 mL) freshly grated nutmeg
• 2 tablespoons (30 mL) extra-virgin olive oil
• 4 small green onions, thinly sliced on the bias
• 1 pound (450 g) fresh spinach, washed and dried well, stems removed
• 2 tablespoons (30 mL) unsalted butter
• 1 pound (450 g) dried fusilli or 1 1/2 pounds (670 g) fresh fusilli
• 1 tablespoon (15 mL) kosher salt, for the pasta water
• 1/2 cup (125 mL) freshly grated Parmesan, more to serve
• 1 to 2 lemons, cut into wedges, to serve

Directions

1. In a small bowl, stir together the ricotta, half-and-half (or light cream), and nutmeg until smooth.
2. In a very large sauté pan, heat the olive oil over medium-high heat. Add the green onions and cook, stirring, until softened, about 1 minute. Add the spinach along with the butter. Cook for 1 minute, or until the spinach is slightly wilted. Stir in the ricotta mixture, and season with salt and freshly ground pepper. Reduce the heat to medium-low, and simmer for 4 minutes. Remove the pan from the heat.
3. For the pasta, bring a large pot of cold water to a rolling boil over high heat, and add the salt. Add the fusilli and cook, stirring occasionally, until al dente. (For dried pasta, the package should offer an approximate time; for fresh, start checking after 3 minutes.) Drain well in a colander, reserving 1/2 cup (125 mL) of the pasta cooking water. Return the pot to the stove.
4. Return the pasta to the pot, and place over low heat. Add the spinach-ricotta mixture and enough of the reserved pasta water to make a sauce that lightly coats the pasta, tossing the pasta thoroughly. Season with salt and plenty of freshly ground pepper. Remove the pot from the heat, and stir in the grated cheese.
5. Transfer the pasta to a warm serving platter or individual bowls, and serve with lemon wedges.