Ricotta, Spinach, and Sundried Tomato Spaghetti

This one-pot wonder is a good reason to make sundried tomatoes a pantry staple (if you haven’t already). They don’t look like much, but the shriveled slivers plump up in broth to make an almost-instant pasta sauce.

Casey Barber

Ricotta, Spinach, and Sundried Tomato Spaghetti

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    Ingredients

    1 tablespoon olive oil 1 cup water
    1 large garlic clove, minced 1/2 pound spaghetti or bucatini
    1/4 cup (packed) dry sundried tomatoes (not oil-packed; about 10 dry tomatoes), sliced into thin strips kosher salt
    1 cup frozen chopped spinach freshly ground black pepper
    2 cups chicken or vegetable broth 1/2 pound fresh ricotta

    directions

    Prep: 15 min Total:
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    • 1

      Heat the olive oil in a large heavy-bottomed, high-sided skillet, sauté pan, or Dutch oven over medium heat until shimmering. Add the garlic and tomatoes and cook, stirring frequently, for 2-3 minutes until the garlic begins to brown.

    • 2

      Add the spinach, broth, and water, cover and cook for about 5 minutes until the broth comes to a simmer.

    • 3

      Uncover and add the spaghetti. Toss with tongs until the spaghetti softens and is submerged in the liquid.

    • 4

      Continue to cook, stirring frequently, for about 10 minutes until the pasta is tender and has absorbed most of the liquid.

    • 5

      Season with salt and pepper to taste and transfer into 4 bowls.

    • 6

      Top each bowl with a dollop of fresh ricotta and serve.

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