Summary

Ingredients

• 250 g pasta (fusilli)
• Salt water
• 300 g spinach leaves, fresh (baby spinach)
• 100 g tomato (s), dried in oil
• 250 g ricotta
• 1 cube vegetable stock
• 75 ml white wine or water
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. Bring the water for the fusilli to a boil. Drain the sun-dried tomatoes, collect the oil and cut the tomatoes into fine strips.
2. 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.
3. 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.
4. 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.