Fusilli with Ricotta & Spinach

Source: Everyday Vegetarian magazine

1 pound fusilli pasta
16 cups baby spinach, coarsely chopped
3 TB olive oil
2 cloves garlic, minced
1/4 tsp nutmeg
1/8 tsp cayenne
1 1/3 cups ricotta
1/4 cup cream
1 tsp lemon zest
2 tsp lemon juice
1/2 cup grated Parmesan
salt & pepper

1. Cook pasta according to package directions. Stir spinach into pot with pasta & water and cook for 30 seconds. Reserve 1 cup cooking water, then drain mixture & return to pot.
2. In bowl, stir together 1 cup ricotta, 1 TB oil, 1/4 tsp pepper, & 1/8 tsp salt.
3. Heat 2 TB oil in small saucepan & saute garlic. Whisk in 1/3 cup ricotta, cream, lemon zest, lemon juice, & 3/4 tsp salt. Add to pasta & toss to combine. Transfer to serving bowl & dot with ricotta mixture.