Not too long ago, our friends, Simon and Andrea, visited us with their munchkins from Switzerland. During their stay, on one evening, I made this for dinner. It was a real hit with everyone including the kids! Since it was so simple and the kids really enjoyed it, Andrea asked if I could share the recipe. So, here it is!
Fusilli with Spinach and Ricotta
1 pound fusilli, cook as per direction on package
1 cup grated Parmesan cheese
15 oz Ricotta Cheese
10 oz chopped frozen spinach, thawed and squeezed dry
1 large lemon, juice only
1/2 cup extra virgin olive oil
1 teaspoon ground pepper
In a large bowl, mix all the ingredients well using a spatula. Then, add the cooked pasta and mix well. Taste for seasoning and add salt and pepper if needed. Then, serve! It’s that simple!