PASTA WITH RICOTTA AND SUN-DRIED TOMATOES

Pasta with Ricotta and Sun-Dried Tomatoes image

I absolutely love this quick and easy creamy pasta!

Provided by Michelle Finley Baker

Categories Pasta and Noodles Pasta by Shape Recipes

Time 25m

Yield 4

Number Of Ingredients 7

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
½ cup grated Parmesan cheese
¾ ounce chopped fresh flat-leaf parsley
¾ ounce chopped fresh basil

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.

Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g