Best 4 Fusilli With Basil Mint Spinach And Ricotta Sauce Recipes

FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE

Steps:

• 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.

FUSILLI WITH SPINACH AND RICOTTA

Steps:

• bring a large pot of water to boil.
• add kosher salt and pasta, cook until aldente.
• meanwhile add olive oil to skillet.
• add scallions and spinach, season with salt and pepper and cook for 5 minutes, until wilted.
• mix ricotta, cream, nutmeg in a small bowl.
• stir into spinach and add butter.
• reduce heat and simmer 5 minutes.
• reserve 1/2 c of pasta cooking water and add to thin sauce, as needed.
• drain pasta, add sauce and toss.
• top with grated parmigiano reggiano, serve.

SPINACH, BASIL RICOTTA PURéE

Steps:

• Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

FUSILLI WITH FRESH SPINACH AND RICOTTA - LIDIA BASTIANICH RECIPE

Steps:

• Bring a large pot of salted water to a boil. Remove the stems from the spinach. Swish the spinach leaves in a large bowl or sinkful of cool water to clean. If there is a lot of sand and grit in the bottom of the bowl, change the water and wash the leaves again. Drain the spinach leaves and dry them well, preferably in a salad spinner. Stack several of the leaves and cut them crosswise into 1/4 inch strips. Repeat with the remaining spinach. You should have about 8 packed cups of shredded spinach. Stir the fusilli into the boiling water. Cover the pot and reheat to boiling, stirring once or twice. When the water returns to a boil, uncover the pot. Cook the pasta, stirring occasionally, until al dente- tender but firm- about 12 minutes.Meanwhile, in a large skillet heat the olive oil over medium heat. Add the onions and cook until wilted, about 3 minutes. Stir in the spinach and a pinch each of salt and pepper. Cover the skillet and steam the spinach until wilted but still bright green, about 3 minutes. In a small bowl stir the ricotta and half and half until smooth. Stir the ricotta mixture and the butter into the skillet. Add salt and pepper to taste. Reduce the heat and simmer 5 minutes. Reserve ½ cup of the pasta cooking liquid. Drain the pasta well and return it to the pot over low heat. Add the spinach mixture and enough of the reserved cooking liquid to make a sauce that lightly coats the pasta. Toss thoroughly. Remove the pot from the heat and stir in the grated cheese. Transfer the pasta to a warm serving platter or individual bowls and serve immediately.