Easy Pasta with Broccoli and Sundried Tomatoes
A speedy pasta dish that's ready in 20 minutes and is full of flavor. It's winter weeknight comfort food at its best.
Ingredients
- ⅓ cup whole milk ricotta
- ⅓ cup heavy cream
- 1 tablespoon tomato paste
- 1 teaspoon dried Italian seasoning
- ¼ teaspoon crushed red pepper flakes
- ¼ teaspoon black pepper
- ½ teaspoon kosher salt
- 3 tablespoons olive oil
- 1 cup chopped broccolini
- 2 tablespoons chopped sun dried tomatoes in oil
- 2 cloves minced garlic
- ½ cup chicken stock or pasta water
- ¾ cup shredded mozzarella
- ¼ cup freshly grated parmesan
- Chopped fresh basil for garnish
Instructions
- 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 ½ 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.
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