- Categories: 2024, Milk Calendar
This irresistible pasta dish combines the smooth creaminess of whipped Canadian ricotta with just the right flavour and kick of sun-dried tomatoes and hot pepper flakes.
Ingredients
Instructions
- StepIn a large nonstick saucepan, melt butter over medium heat and cook onion and garlic for 3 minutes or until softened. Stir in sun-dried tomatoes, Italian herb seasoning, salt and hot pepper flakes and cook, stirring for 2 minutes.
- StepAdd milk and broth; bring to a simmer. Stir in pasta and return to a simmer. Cover and simmer gently, stirring occasionally for about 8 minutes or until pasta is tender.
- StepMeanwhile, in a bowl, whisk together sour cream and ricotta cheese until smooth; set aside.
- StepUncover saucepan and stir in Parmesan cheese and basil until melted and creamy.
- StepSpoon into bowls and dollop each with sour cream and ricotta mixture. Garnish as desired.
Notes
CHEESE VARIATION: Try substituting Parmesan with other favourite cheeses like crumbled Canadian feta, extra-old cheddar or queso.
Nutritional info per serving
(1/4 recipe)
(1/4 recipe)
| Calories | 820 |
|---|---|
| Protein | 33g |
| Carbohydrates | 102g |
| Fat | 31g |
| Fibre | 5g |
| Sodium | 890mg |
| Sugars | 12g |
| Saturated Fat | 17g |
| Trans Fat | 0.5g |
| Cholesterol | 85mg |
