Ricotta Cheese Fusilli

Name: Ricotta Cheese Fusilli
Total time: 1200 s
Yield: 1 Person
Cuisine: British
Ingredients: 200 g Dried Fusilli Pasta; 250 g Ricotta Cheese; 250 g (1 bag) raw Spinach Leaves; 2 large raw tomatoes; Salt

Gary Waite @cook_20376404

I made the Recipe up . Have read from my IMP Cookery Cards that Italian Cream Cheeses' can be used as a sauce too coat cooked Pasta . Can use a Cream Cheese or Cottage Cheese as a alternative to Ricotta Cheese or Mascarpone

Gary Waite @cook_20376404

Saved

Ingredients

20 minutes

1 Person

200 gDried Fusilli Pasta
250 gRicotta Cheese
250 g (1 bag)raw Spinach Leaves
2large raw tomatoes
Salt

Saved

Steps

20 minutes

1

Place Dried Pasta Fusilli or Penne in a medium sized saucepan and then cover with cold tap water and then boil on full power on the hob for 15 minutes and then drain away most of the Pasta water - turn the hob down too the lowest simmer and then quarter the 2 large tomatoes and then add too the cooked Pasta within the Saucepan and then add the raw Spinach - you might have too water wash the raw Spinach Leaves first
2

Cook it all through on a low simmer for 5 minutes and then add all the Ricotta Cheese. Add about 12 pinches of Table Salt - stir - and then immediately eat the Pasta dish