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Ingredients
for
4
Fusilli and Cheese Bowls
20 min., ready in 30 min.
Time:
Ingredientsfor
Preparation
1.
Cook the fusilli in boiling, salted water until al dente, drain and quench in cold water.
2.
Blanch the spinach in boiling salted water for 2 minutes, drain, quench in cold water and squeeze all the water out. Season with salt, ground black pepper and nutmeg. Toast the pine nuts in a pan without fat until golden brown.
3.
Whisk the olive oil with the vinegar, honey, and some salt and ground black pepper to form a dressing. Mix the pasta with the spinach, pine nuts and sheep's cheese and toss in the dressing. Spoon into bowls and serve.