Fusilli with ricotta and fresh baby spinach

Ingredients for 2 servings:

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

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Bring the water for the fusilli to a boil. Drain the sun-dried tomatoes, reserving the oil and finely slice the tomatoes. Heat the reserved tomato oil in a large pot and fry the tomato strips over 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 pot and cook over medium heat for about 2 minutes until wilted, stirring occasionally. Deglaze with 75 ml of white wine (or water), add the stock cube and bring to a boil briefly. Then fold in the ricotta and remove from the heat. Season with 1/2 teaspoon salt and pepper to taste. Drain the al dente fusilli and mix with the ricotta and spinach sauce.