Fusilli With Spinach, Ricotta, And Golden Raisins

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12 ounces fusilli (4 cups)

1 tablespoon olive oil

1 tablespoon balsamic vinegar

1 ounce package baby spinach

2 scallions, trimmed and thinly sliced

1 cup golden raisins

1 cup whole or part-skim ricotta

Kosher salt and pepper

1/4 cup fresh basil leaves, thinly sliced

1/4 cup grated Parmesan

1/4 cup toasted pine nuts (optional)

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