Fusilli with Ricotta and Spinach
Why This Recipe Works
This dish takes the traditional components of a stuffed pasta—ricotta and spinach—and turns them into a simple and quick weeknight pasta dish. In order to keep the ricotta texture and flavor distinct (and to prevent the graininess that comes from heating ricotta), we opted to add most of it in dollops over the finished dish rather than fold it into the sauce. And to keep the spinach bright and green (and eliminate the tedious task of blanching and squeezing it dry), we cook it very briefly in the pot along with the pasta. To provide the sauce with complexity, we added lots of minced garlic, cayenne, nutmeg, lemon juice and zest, and Parmesan cheese.