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One Pot Sun-Dried Tomato Pasta with Whipped Ricotta

A serving of one pot sun-dried tomato pasta topped with a perfectly poached egg and herbs.
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Make this creamy, flavorful pasta dish using just one pot for easy cleanup. The sun-dried tomatoes add depth, and the whipped ricotta topping makes it feel gourmet.

Ingredients

Scale
  • 12 ounces dried pasta (penne or rotini work well)
  • 4 cups vegetable or chicken broth
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1/2 cup oil-packed sun-dried tomatoes, drained and roughly chopped
  • 1 small yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Salt and black pepper to taste
  • For the Whipped Ricotta:
  • 1 cup whole milk ricotta cheese
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • Pinch of salt

Instructions

  1. Combine the pasta, broth, diced tomatoes, chopped sun-dried tomatoes, onion, garlic, oregano, and red pepper flakes in a large, deep pot or Dutch oven.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently to prevent the pasta from sticking to the bottom.
  3. Once boiling, reduce the heat to medium-low, cover the pot partially, and let it simmer for 12 to 15 minutes, or until the pasta is cooked through and most of the liquid has been absorbed, stirring every few minutes.
  4. While the pasta cooks, prepare the whipped ricotta: In a small bowl, combine the ricotta cheese, olive oil, lemon zest, and a pinch of salt. Use an electric hand mixer or a whisk to beat the mixture until it is light, smooth, and airy.
  5. Once the pasta is done, remove the pot from the heat. Stir in the heavy cream and the 1/2 cup of Parmesan cheese until the sauce is creamy. Season with salt and pepper to your taste.
  6. Serve the pasta immediately in bowls. Top each serving with a generous dollop of the whipped ricotta and a sprinkle of extra Parmesan cheese.

Notes

  • For the best whipped ricotta texture, use whole milk ricotta and make sure it is at room temperature before whipping.
  • If your sauce becomes too thick while simmering, add a splash more broth or water until you reach your desired consistency.
  • This recipe is a great base; feel free to add fresh spinach during the last two minutes of cooking for extra greens.

Nutrition

Find it online: https://carlacooking.com/one-pot-sun-dried-tomato-pasta-with-whipped-ricotta/