Pasta with Ricotta and Sun-Dried Tomatoes
Recipe by Michelle Finley Baker from allrecipes.com
Dinner 25 Mins.
Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 745
- Carbohydrate: 99g
- Fat: 28g
- Fiber: 7g
- Protein: 30g
- Sugar: 4g
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