Penne ricotta salad

Name: Penne ricotta salad
Cook time: 25 min
Total time: 25 min
Yield: 8
Ingredients: 500 g Pasta (e.g. Conchiglie Rigate); 7-10 Tbsp Salt; 250 g cherry tomatoes; 1 jar (250 g) dried tomatoes in oil; 200 g Spinach; 40 g Pine nuts; 50 g Parmesan cheese; 200 g Ricotta cheese; 5-6 Tbsp white balsamic vinegar; 7-10 Tbsp Pepper; 2-3 TEASPOONS dried herb

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 8

500 g Pasta (e.g. Conchiglie Rigate)
7-10 Tbsp Salt
250 g cherry tomatoes
1 jar (250 g) dried tomatoes in oil
200 g Spinach
40 g Pine nuts
50 g Parmesan cheese
200 g Ricotta cheese
5-6 Tbsp white balsamic vinegar
7-10 Tbsp Pepper
2-3 TEASPOONS dried herb

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. In the meantime wash and quarter the cherry tomatoes. Drain the dried tomatoes and collect the oil. Cut the tomatoes into small cubes. Clean, wash and drain the spinach. Roast pine nuts in a pan without fat until golden brown. Grate parmesan cheese into strips.
2
Drain the pasta and let it drain. Stir in ricotta and tomato oil. Add tomatoes, spinach and pine nuts. Drizzle with vinegar and season with salt, pepper and dried herbs. Arrange on a plate and sprinkle with cheese strips. Serve lukewarm salad immediately