Pasta with Ricotta and Sun-Dried Tomatoes

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.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 745 Calories

Ingredients

• 1 cup sour cream
• 1 cup ricotta cheese
• 1 (6 ounce) jar sun-dried tomatoes packed in oil, drained and chopped
• 1 pound tagliatelle pasta
• 0.5 cup grated Parmesan cheese
• 0.75 ounce chopped fresh flat-leaf parsley
• 0.75 ounce chopped fresh basil

Recipe Instructions

Step 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.

Step 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.