Whole Wheat Fusilli with Zucchini, Ricotta, and Spinach

Name: Whole Wheat Fusilli with Zucchini, Ricotta, and Spinach
Yield: 4
Ingredients: For the pasta; 400g whole wheat fusilli; 5L water; 1 tablespoon salt; For the sauce; 2 Italian zucchinis; 1/4 cup fresh spinach leaves; 4 tablespoons unsalted butter; 4 tablespoons olive oil; 1 cup fresh ricotta cheese; 1 1/2 teaspoons salt; Parchment paper

1
For the pasta
2
400g whole wheat fusilli
3
5L water
4
1 tablespoon salt
5
For the sauce
6
2 Italian zucchinis
7
1/4 cup fresh spinach leaves
8
4 tablespoons unsalted butter
9
4 tablespoons olive oil
10
1 cup fresh ricotta cheese
11
1 1/2 teaspoons salt
12
Parchment paper

Ingredients

1
For the pasta
2
400g whole wheat fusilli
3
5L water
4
1 tablespoon salt
5
For the sauce
6
2 Italian zucchinis
7
1/4 cup fresh spinach leaves
8
4 tablespoons unsalted butter
9
4 tablespoons olive oil
10
1 cup fresh ricotta cheese
11
1 1/2 teaspoons salt
12
Parchment paper

Directions

1
Preparation
2
In a large pot, bring the water and salt to a boil
3
Add the pasta
4
Drain the water and reserve
5
Preparation
6
1
7
Preheat the oven to 150°C (300°F)
8
2
9
Grate the zucchinis and squeeze out excess moisture
10
3
11
Chop the spinach leaves into thin strips
12
4
13
In a refractory dish, crumble the ricotta cheese with your fingers
14
Season with 1/2 teaspoon salt, cover with parchment paper, and bake in the preheated oven for 15 minutes
15
5
16
In a skillet, heat the butter and olive oil over medium heat
17
Add the zucchini and stir
18
Season with 1 teaspoon salt and sprinkle with spinach
19
Turn off the heat
20
6
21
Add the fusilli to the skillet with the zucchini and mix
22
Sprinkle with hot ricotta cheese.