Italian pasta salad with spinach

Name: Italian pasta salad with spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g small noodles; 7-10 Tbsp (e.g. Conchiglie Rigate); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Pine nuts; 250 g cherry tomatoes; 1 Onion; 200 g leaf spinach; 50 g Parmesan (piece); 100 g dried tomatoes preserved in oil; 100 g creamy ricotta cheese; 5-6 Tbsp white balsamic vinegar; 1 TEASPOON getr. ital. Herbs

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

400 g small noodles
7-10 Tbsp (e.g. Conchiglie Rigate)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Pine nuts
250 g cherry tomatoes
1 Onion
200 g leaf spinach
50 g Parmesan (piece)
100 g dried tomatoes preserved in oil
100 g creamy ricotta cheese
5-6 Tbsp white balsamic vinegar
1 TEASPOON getr. ital. Herbs

Directions

1
Cook the pasta in boiling salted water according to the instructions on the packet. Roast pine nuts in a pan without fat. Remove.
2
Wash and quarter the cherry tomatoes. Peel and finely chop the onion. Cut the stems off the spinach. Then wash the spinach and spin dry. Coarsely grate the parmesan. Drain the dried tomatoes, collecting 3 tbsp. oil.
3
Finely dice the tomatoes.
4
Stir tomato oil, ricotta, vinegar and herbs until smooth. Drain the pasta, collecting 5-6 tablespoons of pasta water. Mix with the ricotta cream. Fold in all prepared ingredients. Season to taste with salt and pepper.
5
Serve the pasta salad warm or cold.