PASTA WITH SUN-DRIED TOMATOES, RICOTTA, AND PEAS
Make and share this Pasta With Sun-Dried Tomatoes, Ricotta, and Peas recipe from Food.com.
Provided by Abby Girl
Categories Pasta Shells
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
- Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.
Nutrition Facts : Calories 735.4, Fat 22.8, SaturatedFat 10.1, Cholesterol 52.5, Sodium 502.4, Carbohydrate 101.2, Fiber 6.9, Sugar 9.4, Protein 31.6
BAKED PASTA WITH SUN-DRIED TOMATOES AND RICOTTA CHEESE
I love this recipe for busy nights, or at the end of a stressful day when we want easy comfort food. This is easy, but not cheap-tasting and is healthy. I use whole-wheat penne for the pasta, so I usually use a bit more tomato juice since whole-wheat pasta tends to need more liquid.
Provided by spatchcock
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet heat 2 tablespoons oil over medium-high heat.
- Add onion and sauté for 4 minutes or until starting to brown.
- Add garlic and sun-dried tomatoes; sauté 3 more minutes.
- Add tomatoes, paprika, salt and pepper.
- Stir well, reduce heat, cover and simmer 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil.
- Cook pasta for 7 minutes or until tender and still a bit firm.
- Drain and toss with remaining 1 tablespoon olive oil.
- Preheat oven to 350°F.
- In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
- Pour into a medium-sized baking dish and top with Parmesan cheese.
- Bake for 20 minutes or until bubbly and lightly browned.
- Serve garnished with chopped parsley and additional Parmesan cheese.
Nutrition Facts : Calories 500.5, Fat 22.9, SaturatedFat 8.7, Cholesterol 41.1, Sodium 610.3, Carbohydrate 59.5, Fiber 8.8, Sugar 6.6, Protein 17.4
JAN'S PASTA-N-PEAS WITH TUNA AND SUN-DRIED TOMATOES
This is a fresh and modern take on two recipes from my Italian mother-in-law. Fresh peas in place of canned, sun dried tomatoes in place of heavy tomato sauce and Bumble Bee® Solid White Albacore Tuna in Water replacing tuna in oil. This is a fast and flavorful meal to put together with just a few shelf stable ingredients.
Provided by Bumble Bee
Categories Trusted Brands: Recipes and Tips Bumble Bee Seafoods
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Place the oil from the sun dried tomatoes in a large saute pan over medium heat. Add in onions and garlic. Cook over medium heat until onions begin to turn translucent, about 4 minutes. Add the broth to the onions and bring to a simmer.
- Stir in the peas and the sun dried tomatoes. Cook for another 3 minutes. Peas should remain crisp so be careful not to over cook.
- Stir in undrained tuna and heat through. Be careful not to break up too many large pieces of the tuna while stirring. Cook about 2-3 minutes. Add salt and pepper to taste and crushed red pepper if desired.
- Serve immediately over hot pasta. Garnish with parsley and top with grated Parmesan cheese.
Nutrition Facts : Calories 309.3 calories, Carbohydrate 51.7 g, Cholesterol 18 mg, Fat 2.1 g, Fiber 5.7 g, Protein 19.5 g, SaturatedFat 0.6 g, Sodium 359.6 mg, Sugar 3.8 g
PASTA WITH RICOTTA AND SUN-DRIED TOMATOES
I absolutely love this quick and easy creamy pasta!
Provided by Michelle Finley Baker
Categories Pasta and Noodles Pasta by Shape Recipes
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
- Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.
Nutrition Facts : Calories 745.3 calories, Carbohydrate 98.8 g, Cholesterol 51.8 mg, Fat 28.1 g, Fiber 6.6 g, Protein 29.7 g, SaturatedFat 13.4 g, Sodium 376.7 mg, Sugar 4.2 g
PASTA WITH SUN-DRIED TOMATOES, SNAP PEAS, AND FETA
A delicious pasta that I threw together using some of the leftovers from another very tasty dish: http://www.recipezaar.com/Chicken-Breast-Stuffed-With-Feta-Cheese-Sundried-Tomato-and-Re-17962. My directions are not exactly precise since most of it is according to taste. However, if you have a little experiencing cooking, and taste everything as you go, this is really simple to make. The sweetness of the snap-peas go really well with the saltiness of the feta, and the sun-dried tomatoes meld it all together. Yum!
Provided by likeamystic
Categories Lunch/Snacks
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Boil spaghetti in salted water according to package directions. It is VERY IMPORTANT to cook the pasta al dente (undercooked) because you are going to add it to the heat later. If you do not cook it al dente, the noodles may become overcooked and soggy.
- Season chicken breasts according to taste. Brown and cook on the stove using olive oil. Set aside.
- Using the same pot you cooked the chicken in, add 1/2 cup of olive oil. Add 5-6 cloves of minced garlic. Keep the heat somewhat low so you do not burn the garlic.
- Add red pepper flakes. It is very important to not skimp on the garlic and red pepper flakes. This will give the sauce flavor, and without it the sauce will be bland. It is hard to be sure of the exact measurements, since it is according to taste. I used about a tablespoon or more of red pepper flakes, but we like it a bit spicy. I suggest you add a teaspoon at a time, tasting the sauce as you go, to see what heat level you prefer. Some might like more garlic and red pepper flakes, some might like less, so be sure to taste it as you go.
- Drain pasta and stir in oil mixture. Optional step: I add about a little bit of chicken broth to make it more liquidy and add flavor. Again, you just have to wing it here, and see what suits your taste.
- Add sun-dried tomatoes and snap peas. Cook on moderate low heat until snap peas are heated. Snap peas should not be soggy, but have a little bite (crisp) to them.
- Add feta cheese and toss. Optional step: add fresh parsley.
- Place sliced chicken breast on top.
- Enjoy!
Nutrition Facts : Calories 1745.1, Fat 83.7, SaturatedFat 20.9, Cholesterol 146.3, Sodium 796.8, Carbohydrate 175.7, Fiber 7.6, Sugar 6.9, Protein 69.1
PENNE PASTA WITH SUN-DRIED TOMATOES
Very fast, very easy, rich/creamy, yet much lower in calories and fat than the traditional recipes. Make this a one dish meal by adding some sauteed mushrooms, shallots, frozen peas and top it off with a grilled chicken breast. Recipe from verybestbaking.com.
Provided by januarybride
Categories Penne
Time 20m
Yield 3 1/2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- PREPARE pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.
- MEANWHILE, COMBINE evaporated milk, cheese, basil, garlic powder, salt and pepper in medium saucepan. Cook over medium low heat, stirring occasionally, until cheese is melted. Remove from heat.
- ADD pasta and sun-dried tomatoes to cheese sauce; stir until combined.
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