Fusilli with Spinach and Ricotta...

Billy and I went to this little Italian restaurant and shared the most delicious pasta dish - Fusilli with Spinach and Ricotta.












Fusilli with Spinach and Ricotta

1 box frozen chopped spinach, thawed and squeezed very well
1 package fusilli pasta
3 tablespoons olive oil
1/4 cup dry white wine
3 cloves garlic
1 1/2 cups ricotta cheese
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Add olive oil to a large skillet and heat until shimmery. Add garlic and cook until fragrant, about 2 minutes. Add spinach and white wine and saute until heated through. Meanwhile, cook pasta according to package directions. Reserve 1/2 cup of pasta water. Drain pasta a place it in a large serving bowl. Toss the pasta with the spinach mixture and add the ricotta. Mix until the pasta is coated. If creamier texture is desired, stir in reserved pasta water.

Footnotes - When adding the ricotta, it is best to work quickly while the pasta is still hot. The heat from the pasta will help melt the ricotta so it is more creamy.