Ingredients Serves 4
- 9 oz/250 g fusilli pasta
- 4 oz/120 g sun dried tomatoes
- 1/2 cup dry white wine
- 9 oz/250 g ricotta cheese
- 7 oz/200 g spinach
- 1.5 tsp salt
- 1/2 tsp pepper
- 1 oz/30 g parmesan cheese
Cut the tomatoes into strips, grate the parmesan cheese. In case you use frozen spinach, defrost it before cooking, otherwise, wash the leaves thoroughly.
Cook the fusilli pasta according to the package instructions.
Heat 1 tablespoon oil from the jar of sun dried tomatoes, add the tomatoes and fry for one minute over medium high heat. Pour the wine and cook until evaporated.
Add the ricotta cheese, stir well, cook for a minute.
Then add the spinach, cover the pan and cook for 2-3 minutes.
Add the pasta, season with salt and pepper, mix well and after a minute remove from heat. Serve with grated parmesan on top.