Fusilli with Spinach-Ricotta Cheese and Raisins

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Category : Pastas/Risottos

Recipe : Fusilli with Spinach-Ricotta Cheese and Raisins

Spinach, ricotta and raisins are popular in southern Italy--it's one of those perfect
combinations that gets even better when tossed with a curly pasta such as fusilli.

Makes 4 servings

2 tablespoons golden raisins
6 ounces fusilli pasta
2 cups thawed frozen chopped spinach (one 10-ounce package)
1 tablespoon + 1 teaspoon olive oil
1/2 medium onion, chopped
1/4 teaspoon salt
1 1/2 ounces Parmesan cheese, grated
1/4 cup part-skim ricotta cheese
1/4 teaspoon ground white pepper

In a small bowl, combine the raisins with warm water to cover; soak 10-15
minutes, until softened. Drain, discarding liquid, and set aside.
In a large pot of boiling water, cook the fusilli according to package directions.
Drain and place in a serving bowl.
Meanwhile, cook the spinach according to package directions; drain, squeeze out
excess liquid and set aside.
Place a medium nonstick skillet over medium heat 30 seconds; heat the oil 30
seconds more. Add the onion; cook 2 minutes, until softened. Reduce the heat to
low; stir in the spinach and salt and cook 2 minutes, until wilted. Add the spinach
mixture, raisins and Parmesan and ricotta cheeses to the fusilli; toss to combine
and sprinkle with pepper. Divide evenly among 4 plates and serve.

SERVING (1 1/4 CUPS) PROVIDES: 1 Fat, 1/4 Fruit, 1 Vegetable, 3/4 Protein, 2
Breads.

PER SERVING: 302 Calories, 10 g Total Fat, 3 g Saturated Fat, 13 mg Total
Cholesterol, 408 mg Sodium, 40 g Total Carbohydrate, 3 g Dietary Fiber, 14 g Protein,
280 mg Calcium