Easy Pasta with Broccoli and Sundried Tomatoes
Frances Kellar
A speedy pasta dish that's ready in 20 minutes and is full of flavor. It's winter weeknight comfort food at its best.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Course Main Course
Cuisine Italian, American
- 1/3 cup whole milk ricotta
- 1/3 cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 3 tablespoons olive oil
- 1 cup chopped broccolini
- 2 tablespoons chopped sun dried tomatoes in oil
- 2 cloves minced garlic
- 1/2 cup chicken stock or pasta water
- 3/4 cup shredded mozzarella
- 1/4 cup freshly grated parmesan
- Chopped fresh basil for garnish
In a small bowl, whisk together the ricotta, cream, tomato paste, dried Italian seasoning, red pepper flakes, kosher salt, and black pepper. Set to the side until ready to use.
Roughly chop the broccolini into 1/2 inch pieces. Mince the garlic and roughly chop the sun dried tomatoes.
Bring a pot of salted water to boil. Add pasta and cook until al dente.
In a large sauté pan, heat olive oil over medium low heat. Add broccolini and sauté until slightly softened, about 5 minutes.
Add garlic and sun dried tomatoes and give the mix a quick stir. Add in chicken stock and bring to a quick simmer. Pour in the ricotta mixture and stir everything together. Add in pasta and stir to coat noodles in sauce.
Sprinkle in cheese and stir until melted. Serve in large pasta bowls and garnish with fresh basil.
Keyword easy weeknights, easy pasta recipes, vegetarian pastas, vegetarian recipes, meatless monday