Fusilli with Ricotta and Fresh Baby Spinach

Summary

Prep Time	10 mins
Cook Time	15 mins
Total Time	25 mins
Course	Appetizers & Snacks
Cuisine	European
Servings (Default: 2)

Ingredients

Fusilli with Ricotta and Fresh Baby Spinach

Instructions

Bring the water for the fusilli to a boil. Drain the sun-dried tomatoes, collect the oil and cut the tomatoes into fine strips.
In a large saucepan, heat the collected tomato oil and fry the tomato strips over a medium heat for 2 minutes. When the water boils, add the fusilli along with 1 tablespoon of salt and cook until al dente.
Add the baby spinach to the tomatoes in the saucepan and let it collapse over medium heat for about 2 minutes. Stir occasionally. Deglaze with 75 ml white wine (or water), add the stock cube and bring to the boil briefly.
Then fold in the ricotta and remove from the heat. Season with 1/2 teaspoon salt and pepper to taste. Drain the cooked fusilli and mix with the ricotta and spinach sauce.

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