Smooth Spinach and Ricotta Pasta

from Bite Me (cookbook)

Ingredients

• 1 lb fusilli pasta
• 1 tbsp olive oil
• 8 cups baby spinach leaves, stemmed and cut into 1⁄2-inch strips
• 1⁄2 tsp kosher salt
• 1⁄4 tsp freshly ground black pepper
• 11⁄2 cups ricotta cheese
• 1cup half-and-half
• 1⁄2 cup reserved pasta water
• 1 cup freshly grated
• Parmesan cheese
• 2 tbsp finely sliced fresh basil leaves

Directions:

1.  Bring a large pot of lightly salted water to a boil over high heat.  Stir in pasta and cook until tender.  Reserve 1/2 cup pasta cooking water; drain pasta well.

2.  In a large skillet, heat olive oil over medium heat.  Add spinach, salt and pepper.  Cook until spinach just begins to wilt, about 1-2 minutes.  Stir in ricotta cheese, half and half and the reserved pasta water.  Simmer on low heat for 5 minutes.  Add cooked pasta and parmesan cheese, stirring until well blended.  Garnish with basil and serve immediately.