Description
A warm, creamy bowl of pasta that’s easy to make and packed with flavors from sun-dried tomatoes and ricotta.
Ingredients
Scale
- 1 jar (8 ounce) oil-packed sun-dried tomatoes, drained and chopped
- 2 small shallots, sliced
- 4 cloves garlic, chopped
- 1 1/2 teaspoons Spanish or smoked paprika
- Red pepper flakes to taste
- Kosher salt and black pepper to taste
- 1 pound short cut pasta (e.g., penne or fusilli)
- 1 cup whole milk ricotta cheese
- 2 tablespoons lemon juice
- 1 cup grated parmesan cheese
- 2 tablespoons salted butter
- 1/3 cup chopped fresh basil
- 1/3 cup chopped fresh parsley
- 2 tablespoons chopped fresh dill
Instructions
- Drain the oil from the sun-dried tomato jar into a large pot or skillet and chop the sun-dried tomatoes.
- Set the pot over medium-high heat. Add shallots and garlic, cooking for 2 minutes until fragrant.
- Stir in the chopped sun-dried tomatoes, paprika, and a pinch of red pepper flakes, salt, and pepper. Cook for 3-5 minutes until tomatoes are deep red and slightly crisp.
- Add 3 1/2 cups of water to the pot and bring to a boil.
- Toss in the pasta and cook, stirring often, until al dente, about 8 minutes.
- Meanwhile, whip the ricotta and lemon juice in a food processor until creamy and season with salt.
- Stir in the parmesan and butter to the pasta until everything melds together.
- Remove from heat and fold in the basil, parsley, and dill.
- Swirl the creamy ricotta into serving bowls, add the hot pasta, and lightly toss to combine.
- Top each bowl with extra herbs and parmesan for finishing.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to a month.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 76g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 60mg