Fusilli with Spinach, Ricotta and Golden Raisins

This comes from Real Simple. Really easy to make and the combination of ricotta, pine nuts and basil is fresh and tasty.

Makes 4 servings

1/2 pound fusilli macaroni (I used a pound of gemelli)
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
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

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 Parmesan and pine nuts.

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.

Grade: B+