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Fusilli with Ricotta and Spinach is light, fresh, creamy, and utterly irresistible.

Fusilli with Ricotta and Spinach

  • Author: Kitschen Cat
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 4-6 1x


Recipe slightly adapted from The Complete Vegetarian Cookbook by America’s Test Kitchen


  • 1 lb fusilli
  • 1 lb frozen chopped spinach
  • 2 tablespoons olive oil (affiliate)
  • 4 cloves garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 11 ounces whole-milk ricotta cheese
  • 1/2 cup heavy cream
  • 1 teaspoon grated lemon zest
  • Juice of 1 lemon
  • 1 teaspoon salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/41/2 cup reserved pasta water
  • 1/2 cup grated parmesan cheese


  1. Bring 4 quarts of water to a boil in a large pot, then add 1 tablespoon of salt and fusilli. Boil, stirring often, until just al dente.
  2. Stir spinach into water and boil for 1 minute.
  3. Drain pasta and spinach, reserving 1/2 cup pasta water to use later.
  4. In same pot, with pasta and spinach set aside, sauté garlic and cayenne pepper in olive oil for 2-3 minutes. Stir pasta and spinach back into pot and turn off heat.
  5. Add ricotta, heavy cream, lemon zest, lemon juice, salt, and pepper. Stir until smooth and creamy.
  6. If the pasta is still a little too thick, slowly add in reserved pasta water and stir until it reaches your desired consistency.
  7. Top with freshly grated parmesan cheese, gently stir, and serve!