One Pot Sun-Dried Tomato Pasta with Whipped Ricotta
Indulge in the delightful flavors of One Pot Sun-Dried Tomato Pasta with Whipped Ricotta, a quick and easy meal perfect for busy weeknights or special gatherings. This dish combines the tangy richness of sun-dried tomatoes with the creamy smoothness of whipped ricotta, all cooked in a single pot to minimize cleanup. In just 30 minutes, you can create a comforting and satisfying pasta dish that bursts with flavor from garlic, fresh herbs, and a hint of spice. Whether you serve it family-style or in individual portions, this pasta will impress everyone at your table.
Ingredients
- 1 jar (8 ounces) oil-packed sun-dried tomatoes
- 2 small shallots
- 4 cloves garlic
- 1 pound short cut pasta
- 1 cup whole milk ricotta cheese
- 1 cup grated parmesan cheese
- Fresh herbs (basil, parsley, dill)
- 2 tablespoons lemon juice
Instructions
- 1
Heat drained oil from sun-dried tomatoes in a large pot over medium-high heat.
- 2
Sauté sliced shallots and chopped garlic until fragrant.
- 3
Add chopped sun-dried tomatoes, paprika, red pepper flakes, salt, and black pepper; cook until tomatoes are slightly crisp.
- 4
Pour in 3½ cups water and bring to a boil. Add pasta and cook until al dente.
- 5
In a food processor, whip together ricotta cheese and lemon juice until creamy; season with salt.
- 6
Stir grated parmesan and salted butter into the cooked pasta until creamy, then fold in fresh herbs.
- 7
Serve by swirling whipped ricotta into bowls topped with hot pasta.
Cook it from the original
This recipe comes from bazarecipe.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bazarecipe.com