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Fusilli (or Rotini) with Ricotta and Spinach

Fusilli (or Rotini) with Ricotta and Spinach Fusilli (or Rotini) with Ricotta and Spinach Fusilli (or Rotini) with Ricotta and Spinach

This recipe is adapted from the recipe of America's Test Kitchen. A 10-ounce box of frozen chopped spinach, thawed and squeezed dry, can be substituted for the fresh spinach, if necessary.















11 ounces ricotta cheese
whole milk
3 tablespoons olive oil, extra-virgin
salt and black pepper
to taste
1 pound pasta, fusilli
rotini or other spiral pasta
1 pound baby spinach
or 10 ounces prepared frozen chopped spinach, squeezed dry
½ cup yellow onion
4 cloves garlic
¼ teaspoon nutmeg
fresh ground
teaspoon cayenne pepper
¼ cup light cream (half&half)
1 teaspoon lemon zest
2 teaspoons lemon juice
or more to taste
Parmesan cheese
shredded, or finely Parmesan cheese for serving


  1. Combine 1 cup of the ricotta cheese, 1 Tbs. olive oil, 1/4 tsp. black pepper and 1/8 tsp. salt in a small bowl; set aside.

  2. Cook pasta in salted water according to package directions.

  3. While pasta is cooking, heat 2 Tbs. olive oil a small skillet over medium heat; add the onion and sauté 3-4 minutes. Add the minced garlic, along with the nutmeg and cayenne and cook until fragrant, about 1 minute. Remove pan from heat and whisk in 1/3 cup ricotta, cream or half and half, lemon zest, lemon juice and 1/2 tsp. salt.

  4. Take 1 cup of the pasta cooking water out of the pot and reserve it for later. Stir spinach (only if using fresh) into the pot of pasta and water, cooking until wilted, about 30 seconds. Drain pasta and spinach; return them to the same pot.

  5. Add the ricotta/onion/garlic sauce in the pan to the hot pasta and spinach in the pot; toss to combine; Let the pasta rest a few minutes to thicken the sauce, stirring occasionally, and adjust the consistency, if need be, with some of the reserved pasta cooking water (generally, you will only need about 1/4-1/3 cup).

  6. Remove the pasta to a warmed serving dish and top with spoonsful/dollops of the ricotta mixture made in step 1. Sprinkle with Parmesan.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 85g (3.0 oz)
Amount per Serving
Calories 24827% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 20mg 1%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 7%
Sugars g
Protein 17g
Vitamin A 2% Vitamin C 4%
Calcium 6% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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