Pasta with spinach, ricotta and sun-dried tomatoes

Bring a large saucepan of water to the boil. Cook the pasta according to the packet instructions, usually for 9 to 12 minutes. Reserve 1 cup of cooking water before draining.

While the pasta is cooking, wash the spinach and remove the thick stalks. Heat the oil in a large frying pan, add the spinach and stir for 4 to 5 minutes until wilted.

Using a spoon, loosen the ricotta by gradually adding cooking water until smooth. Add to the spinach, then stir in the pasta and Parmesan. Mix off the heat. Add a little cooking water if necessary. Prepare 60 g drained sun-dried tomatoes in oil. Drain the sun-dried tomatoes and cut them into strips. Add everything to the dish.