Description
12 oz tagliatelle pasta
1 tbsp olive oil
3 cloves garlic, minced
½ cup sun-dried tomatoes, chopped
1 cup ricotta cheese
½ cup heavy cream
½ cup grated Parmesan cheese
½ tsp red pepper flakes (optional)
½ tsp dried basil
½ tsp salt
¼ tsp black pepper
½ cup pasta water (reserved)
¼ cup fresh basil, chopped
Directions:
Cook tagliatelle in salted boiling water according to package instructions until al dente. Reserve ½ cup of pasta water, then drain.
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
Stir in sun-dried tomatoes and cook for another minute.
Reduce heat to low and add ricotta cheese, heavy cream, Parmesan, red pepper flakes, dried basil, salt, and black pepper. Stir until smooth.
Add the drained pasta to the skillet and toss to coat, gradually adding reserved pasta water until the sauce reaches the desired consistency.
Remove from heat, garnish with fresh basil, and serve immediately.
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 450 per serving Servings: 4 servings
