12 ounces fusilli pasta
1 tablespoon olive oil
1 10-ounce box box frozen chopped spinach, thawed, drained, and squeezed of excess moisture
2 scallions, thinly sliced (1/3 cup)
1 cup golden raisins
1/4 cup fresh basil leaves, thinly sliced
kosher salt and black pepper
1 cup whole or part-skim ricotta
1 tablespoon balsamic vinegar
1/4 cup freshly grated Parmesan
1/4 cup toasted pine nuts
Cook the pasta according to the package directions; drain.
While the pasta is cooking, combine the olive oil, spinach, scallions, raisins, basil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Toss with the pasta to combine. Fold in the ricotta, balsamic vinegar, Parmesan, and pine nuts.
Notes: In the past, I've substituted a healthy splash of cream for the ricotta, and cashews for the pignoli, so go ahead and work with what you have; The main interplay of flavors is between the raisins, spinach, and vinegar. If you use a kitchen scissor to slice the basil and scallions right into the bowl, you can save on dishes, too.