Fusilli With Basil, Mint, Spinach and Ricotta Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1pound fusilli pasta
- 1cup lightly packed basil leaves
- ¾cup lightly packed mint leaves
- ½cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves
- ½cup finely grated Parmesan cheese
- 2tablespoons unsalted butter, softened
- 2cloves minced garlic
- 1¼teaspoons kosher salt
- ½teaspoon freshly ground black pepper, plus more for serving
- ¾cup ricotta cheese
- 3strips crisp-cooked bacon, crumbled (optional)
Nutritional analysis per serving (4 servings)
712 calories; 25 grams fat; 12 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 91 grams carbohydrates; 5 grams dietary fiber; 3 grams sugars; 29 grams protein; 549 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Bring a large pot of salted water to a boil and cook the pasta according to package directions. Meanwhile, combine the basil, mint, spinach, Parmesan, butter, garlic, salt and pepper in the bowl of a food processor and process until fairly smooth. Add the ricotta and pulse until combined. When the pasta is tender, drain, reserving 1 tablespoon of the water it cooked in. Transfer the hot pasta to a bowl and toss with the herb-and-ricotta mixture and the reserved tablespoon of cooking water. Sprinkle the pasta with the bacon and serve immediately with freshly ground black pepper on the side.
Private Notes
Comments
nice pesto- added some poached shrimp
Tasty but a bit dry. Easily enough for 6-8, or more. Try more butter or olive oil in mixture. Its sort of a pesto anyway. Instead or in addition to bacon, add toasted walnuts.
Advertisement