Ingredients
350 g pasta Fusilli
300 g Fresh spinach
200 g of Ricotta ( or cottage cheese )
40 g Raisins soaked in water and drained
30 g walnut kernels
5 tablespoons Olive oil
4 tablespoons grated parmesan cheese
Nutmeg, Cinnamon powder Salt and pepper to taste
Preparation
Clean and wash the spinach. Then boil it and chop finely.
In a possible fire, put a frying pan, add the olive oil k roast a bit of a nut. Add the raisins, spinach and καρυκεύουμε with the nutmeg and some salt and pepper.
Boil the Fusilli in salted water so as to keep you a little.
In a bowl, beat the Ricotta with a few tablespoons of water, until it becomes creamy. Add in the cream, the grated parmesan cheese , a teaspoon of cinnamon powder , the materials that we passed out of the frying pan and check if it needs more salt and pepper. Mix all ingredients and pour over the cooked Fusilli
Enjoy....
Makrillos Michael
Clinical Dietitian – Nutritionist, MSc
Sports Nutrition & Human Metabolism
Apisxnansis – Because Diet P. Faliro, E.Venizelos 235
State Panhellenic Association Of Dieticians – Nutritionists
A founding Member of the Hellenic Nutritionists Company
Official website: www.mmakrillos.gr