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Fusilli with Ricotta and Spinach
Ingredients
  • 11 ounces (1 ⅓ cups) whole-milk ricotta cheese
  • 3 tablespoons extra-virgin olive oil
  • Salt and pepper
  • 1 pound fusilli
  • 1 pound (16 cups) baby spinach, chopped coarse
  • 4 garlic cloves, minced
  • ¼ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • ¼ cup heavy cream
  • 1 teaspoon grated lemon zest plus 2 teaspoons juice
  • 1 ounce Parmesan cheese, grated (½ cup), plus extra for serving
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