@sulheejessica: 30 minute Lemon Ricotta & Spinach Fusilli Serves: 2–4 Time: ~30 minutes 12 oz fusilli pasta 1.5 cup ricotta ½ cup grated Parmesan (plus more for topping) 1 lemon (zest and juice) 2.5 cups fresh spinach 4 garlic cloves, minced 3 fresh sage leaves ½ cup vegetable broth Olive oil (for sautéing and breadcrumbs) Salt & pepper, to taste Toasted Breadcrumb Topping ½ cup breadcrumbs Drizzle of olive oil Boil fusilli in salted water until al dente. Reserve about 1 cup of pasta water before draining. In a small pan, heat a drizzle of olive oil over medium heat. Add breadcrumbs and toast until golden brown. In a pan, heat olive oil. Add minced garlic and sage. Sauté for 30 seconds, then add spinach. Cook until wilted. 2-3 minutes. Season with salt and pepper. Using an immersion blender, blend sautéed spinach, ricotta, Parmesan, vegetable broth, lemon juice, salt, pepper, and lemon zest. Blend until smooth and creamy. Add a little pasta water if needed to loosen the sauce. Add the sauce to the pan. Simmer for 5 minutes to combine all the flavors. Turn off the heat. Add pasta to the sauce. Toss to coat, adding reserved pasta water a bit at a time until it reaches your desired consistency. Top with toasted breadcrumbs, lemon zest, a drizzle of olive oil, and extra grated Parmesan. #lemonricottapasta #pasta #ricottapasta #lemonpasta #spinachpasta #recipes

Jessica Woo

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Region: US

Tuesday 08 April 2025 02:15:33 GMT