Fusilli with ricotta and spinach

2 servings

15 minutes

Fusilli with ricotta and spinach is an exquisite Italian dish where the tenderness of ricotta combines with the light freshness of spinach and the rich flavor of sun-dried tomatoes. This recipe originated in the warm kitchens of Tuscany, where pasta is traditionally complemented by creamy sauces and aromatic herbs. White dry wine enhances the depth of flavor, while parmesan adds a delicate salty note. Fusilli hold the sauce well due to their spiral shape, providing a rich gastronomic experience. This dish is perfect for a cozy family dinner or a romantic evening accompanied by a glass of white wine.

Energy value per serving

• Calories: 827.6
• Proteins: 42.1g
• Fats: 24g
• Carbohydrates: 106g

Ingredients

• Fusilli pasta: 200 g
• Parmesan cheese: 30 g
• Ricotta cheese: 250 g
• Fresh spinach leaves: 200 g
• Sun-dried tomatoes: 120 g
• Dry white wine: 50 ml
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Add fusilli to boiling water and cook for 10 minutes.

   Required ingredients:

   • Fusilli pasta: 200 g

2. Cut the sun-dried tomatoes into strips and sauté in the oil from the jar for 1 minute.

   Required ingredients:

   • Sun-dried tomatoes: 120 g

3. Pour in 50 ml of white dry wine, evaporate the alcohol.

   Required ingredients:

   • Dry white wine: 50 ml

4. Add ricotta and melt to a sauce consistency for 1 minute.

   Required ingredients:

   • Ricotta cheese: 250 g

5. Add spinach, cover with a lid and simmer for 2 minutes, stir.

   Required ingredients:

   • Fresh spinach leaves: 200 g

6. Add the cooked fusilli, simmer for another 2-3 minutes, stirring continuously, and season with salt and pepper to taste.

   Required ingredients:

   • Fusilli pasta: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

7. Sprinkle the pasta with grated Parmesan and serve.

   Required ingredients:

   • Parmesan cheese: 30 g