Pasta with Ricotta and Sun-Dried Tomatoes
Description
This quick, easy creamy pasta with ricotta and sun-dried tomatoes recipe is packed with sour cream and Parmesan and tossed with sweet ricotta and herbs.
Ingredients
•
1 pound tagliatelle pasta
•
1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
•
1 cup sour cream
•
1 cup ricotta cheese
•
1/2 cup grated Parmesan cheese
•
3/4 ounce chopped fresh flat-leaf parsley
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3/4 ounce chopped fresh basil
Directions
1
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tagliatelle and return to a boil; cook, uncovered, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
2
Cook sun-dried tomatoes in a large skillet over medium heat, 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese, then stir in parsley and basil. Toss in tagliatelle to combine.