Description
1 lb rigatoni pasta
1 tbsp olive oil
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped
1 cup spinach, chopped
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup ricotta cheese
1/4 tsp red pepper flakes (optional)
Salt and black pepper to taste
Fresh basil, for garnish
Directions:
Cook the rigatoni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook for 1-2 minutes, until fragrant.
Stir in the sun-dried tomatoes and spinach, cooking for another 2-3 minutes until the spinach wilts.
Reduce the heat to low and pour in the heavy cream, stirring to combine.
Add the Parmesan and ricotta cheese, and stir until melted and creamy.
Season with red pepper flakes (optional), salt, and black pepper to taste.
Add the cooked rigatoni to the skillet, tossing to coat in the creamy sauce.
Serve with fresh basil on top and enjoy!
Prep Time: 10 minutes Cooking Time: 15 minutes Total Time: 25 minutes Kcal: 480 per serving Servings: 4 servings
