Pasta With Sun-Dried Tomatoes, Ricotta, And Peas Recipe

Name: Pasta With Sun-Dried Tomatoes, Ricotta, And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb medium pasta shell; table salt; 1 cup frozen peas; 2 garlic cloves, minced; 2 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 1 1/2 cups ricotta cheese; 1 cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse); 1/4 cup parmesan cheese, grated; 2 teaspoons fresh mint leaves, finely chopped; ground black pepper; parmesan cheese, garnish

Servings: persons

1 lb medium pasta shell
table salt
1 cup frozen peas
2 garlic cloves, minced
2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 1/2 cups ricotta cheese
1 cup sun-dried tomato (oil packed, drained, rinsed, patted dry, and chopped coarse)
1/4 cup parmesan cheese, grated
2 teaspoons fresh mint leaves, finely chopped
ground black pepper
parmesan cheese, garnish

1
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.
2
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.

805

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb medium pasta shell, table salt, 1 cup frozen peas, 2 garlic cloves, minced, and more.

Yes, Pasta With Sun-Dried Tomatoes, Ricotta, And Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta With Sun-Dried Tomatoes, Ricotta, And Peas

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