Description
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
Scale
- 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
- Heat drained oil from sun-dried tomatoes in a large pot over medium-high heat.
- Sauté sliced shallots and chopped garlic until fragrant.
- Add chopped sun-dried tomatoes, paprika, red pepper flakes, salt, and black pepper; cook until tomatoes are slightly crisp.
- Pour in 3½ cups water and bring to a boil. Add pasta and cook until al dente.
- In a food processor, whip together ricotta cheese and lemon juice until creamy; season with salt.
- Stir grated parmesan and salted butter into the cooked pasta until creamy, then fold in fresh herbs.
- Serve by swirling whipped ricotta into bowls topped with hot pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 570
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 21g
- Cholesterol: 70mg