Fusilli (or Rotini) with Ricotta & Spinach

Directions

1. Combine 1 cup of the ricotta cheese, 1 Tbs. olive oil, ¼ tsp. black pepper and ⅛ 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 ⅓ cup ricotta, cream or half and half, lemon zest, lemon juice and ½ 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 ¼-⅓ 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.