Fusilli With Basil, Mint, Spinach and Ricotta Sauce
Published July 3, 1999
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 pound fusilli pasta
1 cup lightly packed basil leaves
¾ cup lightly packed mint leaves
½ cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves
½ cup finely grated Parmesan cheese
2 tablespoons unsalted butter, softened
2 cloves minced garlic
1 ¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper, plus more for serving
¾ cup ricotta cheese
3 strips crisp-cooked bacon, crumbled (optional)
Nutritional analysis per serving (4 servings)
91 grams carbs; 65 milligrams cholesterol; 712 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 12 grams saturated fat; 25 grams fat; 5 grams fiber; 549 milligrams sodium; 29 grams protein; 3 grams sugar
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.
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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.
@Stephanie Taube I loved the toasted walnuts great recommendation!