Spinach and Ricotta Fusilli

Love this pasta dish!

6 cups chopped spinach/arugula mix
1 lb fusilli
2 tbsps olive oil
4 green onions, sliced
1 garlic clove, minced
salt and pepper
1/4 cup ricotta
1/2 cup Greek yogurt
1/2 cup 10% table cream
Pinch nutmeg
1 tbsp butter
Parmesan

Cook the fusilli and drain reserving 1/2 cup pasta water. Toss with a little olive oil and set aside.

Heat olive oil in a large skillet and add green onions. Cook until tender crisp then add the spinach/arugula and garlic. Cook 3-4 minutes and add salt and pepper to taste. 

In a small bowl mix ricotta, yogurt, cream and nutmeg together.

Stir the ricotta mix into the greens and add butter.
Simmer 5 minutes adding enough reserved pasta water for the consistency you like.

Serve with lots of parmesan cheese.