Linguine ricotta e spinaci

Linguine ricotta e spinaci

Ingredients

  • Linguine (A19) – 300 g (6 nests)
  • Ricotta – 50 g
  • Young spinach leaves – 75 g
  • Grilled pine nuts – 15 g
  • Garlic – 1 clove
  • Semi-dried tomatoes – 5 pcs
  • Dry white wine – 4 cl
  • Butter – 15 g

Preparation

  1. Reduce the white wine, add the ricotta after evaporation of the alcohol and season to taste.
  2. Stir-fry the spinach in butter and add some chopped garlic.
  3. Heat the linguine for 75 sec. in slightly salted boiling water and drain.
  4. Add them to the pan with the spinach. Arrange the linguine, spinach and sauce on your plate.
  5. Garnish with the grilled pine nuts and the semi-dried tomatoes.
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