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Sun-Dried Tomato Pesto Penne with Ricotta

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Sun-Dried Tomato Pesto Penne with Ricotta is a vibrant and creamy pasta dish that serves up a delightful blend of tangy sun-dried tomatoes, rich ricotta, and fragrant basil. This recipe is perfect for busy weeknights or special occasions, combining ease of preparation with stunning presentation. Each bite promises a burst of flavor, making it a showstopper at any gathering.

Ingredients

Scale
  • 8 oz penne pasta
  • 1 cup sun-dried tomatoes (oil-packed, drained)
  • 1 cup fresh basil leaves
  • 1 clove garlic (minced)
  • 1/2 cup extra virgin olive oil
  • 1 cup ricotta cheese
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

  1. 1. Cook the penne pasta in salted boiling water according to package instructions until al dente (8-10 minutes). Drain and set aside.
  2. 2. In a food processor, blend the sun-dried tomatoes, basil leaves, garlic, and olive oil until smooth but slightly chunky. Adjust seasoning if needed.
  3. 3. In a large bowl, mix the cooked penne with the pesto until evenly coated.
  4. 4. Gently fold in dollops of ricotta cheese, ensuring some pockets remain for texture.
  5. 5. Serve hot, topped with grated Parmesan and extra basil.

Nutrition

Keywords: - Customize by adding grilled vegetables or proteins like chicken or shrimp for added nutrition. - For a spicier kick, sprinkle red pepper flakes on top before serving. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.

Find it online: https://flavorinside.com/irresistible-sun-dried-tomato-pesto-penne-with-ricotta/