Fusili with Spinach, Ricotta and Golden Raisins

Real Simple, 2004

Makes 4 servings

    1/2 pound fusilli macaroni                                     
    1 tablespoon olive oil                                         
    10 ounces frozen leaf spinach thaw, drain, squeeze             
    2 scallion thin slice                                          
    1 cup golden raisins                                           
    1/4 cup fresh basil thin slice                                 
    1 teaspoon salt                                                
    1 teaspoon pepper                                              
    1 cup ricotta cheese                                           
    1 tablespoon balsamic vinegar                                  
    1/4 cup grated parmesan cheese                                 
    1/4 cup toasted pine nuts (opt)   
                          
hands-on time: 20 minutes/total time: 20 minutes  

Cook the pasta according to the label directions. Drain and return to pot. Add the olive oil. spinach, scallions, raisins, and basil and toss to combine. Season to taste with the salt and pepper.

In a medium bowl, combine the ricotta and balsamtc vinegar; stir.  Add to the pasta mixture and toss lightly.  Top with the Parrnesan and pine nuts (if desired).

Note: This is best served at room temperature. If you are serving it right away, try to let it rest for at least 10 minutes to let the flavors develop and meld. This pasta salad goes well with grilled chicken.

My Notes: Odd combo but it works. I added some crumbled sausage to it and it made a good meal. I forgot to add pine nuts...that would be a tasty addition.
 
MXF