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From Lisa Barnes
Ask your child to say that ten times, fast. High in protein and iron, this dish is a good way to introduce shrimp into your family’s diet. The pasta is creamy and comforting and really highlights the fresh flavor of the shrimp and spinach.
Makes 4 servings
2 tablespoons unsalted organic butter
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
8 ounces uncooked organic fusilli pasta
10 ounces fresh organic spinach leaves, torn into 2-inch pieces (about 2 cups)
3/4 cup sliced organic pearl onions, about 8 to 10
1 1/4 cups organic vegetable broth
1 teaspoon finely grated lemon zest
1/3 cup whole-milk ricotta cheese
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon freshly ground black pepper
Melt 1 tablespoon of the butter in a large nonstick skillet over medium-high heat. Add shrimp and salt and saut