Fusilli con Spinaci e Ricotta

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Fusilli con Spinaci e Ricotta (from Antonello's Ristorante, Newport Beach,

California)

 

1 pound dried fusilli (corkscrew-shaped pasta)

1-1/2 cups extra-virgin olive oil

2 tablespoons minced garlic

6 cups chopped fresh spinach

2 cups ricotta cheese

Salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

 

1. Cook the pasta in rapidly boiling water with 1 tablespoon salt for 8 to

10 minutes until almost tender - it should be al dente. Meanwhile, make

the sauce.

2. Heat olive oil in a large skillet. Add the garlic and saute until it

just starts to turn golden. Add the spinach, saute a minute or two, then

add the ricotta cheese and seasonings to taste. Set aside.

3. When the pasta is done, drain off the water and toss the fusilli with

the sauce. Serve in a bowl topped with Parmesan.

 

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