Fusilli with Ricotta and Spinach
Pasta and Pizza • Italian
Description
Fusilli with ricotta and spinach
Ingredients
- Pasta shells 5 oz
- Parmesan Cheese 0 oz
- Ricotta cheese 10 oz
- Fresh basil leaves 5 oz
- Sun-Dried Tomatoes 5 oz
- Dry White Wine 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Add the fusilli to boiling water and cook for 10 minutes.
Step 2
Cut the sun-dried tomatoes into strips and sauté them in the oil from the jar for 1 minute.
Step 3
Pour in 50 ml of dry white wine and let the alcohol evaporate.
Step 4
Add the ricotta and melt it until you achieve a sauce-like consistency, about 1 minute.
Step 5
Add the spinach, cover with a lid, and simmer for 2 minutes, stirring occasionally.
Step 6
Add the cooked fusilli and simmer for another 2-3 minutes, stirring continuously. Season with salt and pepper to taste.
Step 7
Sprinkle the pasta with grated Parmesan and serve.
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