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