Best Pasta With Sun Dried Tomatoes Ricotta And Peas Recipes

10-MINUTE SUN-DRIED TOMATO PASTA

Steps:

• Begin cooking the pasta. Fill a medium saucepan with plenty of water and season the water well with kosher salt. Bring the water to a boil and add the pasta. Cook according to package instructions, till al dente. Make sure to reserve some of the pasta cooking water before you drain the pasta.
• While the pasta is cooking, work on the sauce. Heat 2 tablespoons of good extra virgin olive oil in a large deep pan over medium heat until shimmering. Add the shallots, garlic, and a good pinch of salt and cook, tossing regularly for about a minute. Add the chopped sundried tomatoes and cook for another minute or so, tossing until the dried tomato bits have softened a little. Add the milk and a little bit of the pasta cooking water (about ¼ cup) and cook for another minute or two until warmed through. Stir in the oregano and red pepper flakes.
• Turn the heat off. Add in the pasta and Parmesan cheese, mix well to make sure the pasta is well-coated (if needed, add a bit more of the pasta cooking water). Taste and adjust the seasoning to your liking.
• Finish with the torn basil and serve immediately!

BAKED PASTA WITH SUN-DRIED TOMATOES AND RICOTTA CHEESE

Steps:

• In a large skillet heat 2 tablespoons oil over medium-high heat.
• Add onion and sauté for 4 minutes or until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, paprika, salt and pepper.
• Stir well, reduce heat, cover and simmer 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook pasta for 7 minutes or until tender and still a bit firm.
• Drain and toss with remaining 1 tablespoon olive oil.
• Preheat oven to 350°F.
• In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
• Pour into a medium-sized baking dish and top with Parmesan cheese.
• Bake for 20 minutes or until bubbly and lightly browned.
• Serve garnished with chopped parsley and additional Parmesan cheese.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

PASTA WITH SUN-DRIED TOMATOES, RICOTTA, AND PEAS

Steps:

• Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
• Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.

PASTA WITH RICOTTA AND SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
• Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.