FUSILLI WITH BASIL, MINT, SPINACH AND RICOTTA SAUCE

Fusilli With Basil, Mint, Spinach and Ricotta Sauce image

Provided by Molly O'Neill

Categories dinner, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

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Ingredients

1 pound fusilli pasta
1 cup lightly packed basil leaves
3/4 cup lightly packed mint leaves
1/2 cup well-drained, chopped frozen spinach (thawed) or blanched fresh spinach leaves
1/2 cup finely grated Parmesan cheese
2 tablespoons unsalted butter, softened
2 cloves minced garlic
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper, plus more for serving
3/4 cup ricotta cheese
3 strips crisp-cooked bacon, crumbled (optional)

Steps:

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.

Nutrition Facts : @context http, Calories 621, UnsaturatedFat 6 grams, Carbohydrate 89 grams, Fat 17 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 10 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams