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.
PREP
10 min
COOK
15 min
Instructions
Step 1
In 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.
Step 2
Add 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.
Step 3
Meanwhile, in a bowl, whisk together sour cream and ricotta cheese until smooth; set aside.
Step 4
Uncover saucepan and stir in Parmesan cheese and basil until melted and creamy.
Step 5
Spoon into bowls and dollop each with sour cream and ricotta mixture. Garnish as desired.
Cheese Variation
Try substituting Parmesan with other favourite cheeses like crumbled Canadian feta,
extra-old cheddar or queso.