Fusilli with Ricotta and Spinach

Name: Fusilli with Ricotta and Spinach
Ingredients: 11 ounces (1 1/3 cups), whole-milk ricotta cheese; 3 tablespoons, extra-virgin olive oil; , Salt and pepper; 1 pound, fusilli; 1 pound (16 cups), baby spinach, chopped coarse; 4 , garlic cloves, minced; 1/4 teaspoon, ground nutmeg; 1/8 teaspoon, cayenne pepper; 1/4 cup, heavy cream; 1 teaspoon, grated lemon zest plus 2 teaspoons juice; 1 ounce, Parmesan cheese, grated (1/2 cup), plus extra for serving

Main Courses
Cheese
Vegetables
Pasta
Weeknight
Vegetarian

By Andrew Janjigian ･ Appears in Cook's Illustrated May/June 2014, America's Test Kitchen TV

To successfully combine ricotta and spinach outside pasta (instead of stuffed into it), you need to know when to add the cheese.

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES 4 to 6

TIME 50 minutes

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

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