Creamy Sun-Dried Tomato Pasta

This recipe for creamy sun-dried tomato pasta got rave reviews across our family members! My mom demanded the recipe on the spot. I actually ended up making this twice in the past week because we liked it so much.

Going from starting to boil the pasta water to having a whole one-bowl meal on the table in under thirty minutes is a game-changer. On top of that, this was just delicious. The creaminess of the ricotta, the acidity and sweetness of the sundried tomatoes, the brightness of the lemon, and the spiciness of the garlic, red pepper flakes, and black pepper – all of it came together beautifully to make a super well-balanced and tasty dish.

We added some extra Parmesan on top to up the salt level slightly, and in the future I can’t wait to try this again with some toasted pine nuts on top and perhaps some extra mix-ins of fresh basil, chickpeas, more spinach, and some Calabrian chiles for an additional kick. All in all, this dish is a one-bowl wonder for a family dinner!