Creamy Garlic Pasta with Ricotta and Sun-Dried Tomatoes
The subtle sweetness of ricotta pairs beautifully with garlic and sun-dried tomatoes in this creamy garlic pasta.
Creamy Garlic Pasta with Ricotta and Sun-Dried Tomatoes
Photo Credit : Joe St. PierreThere’s a trick to making a good creamy sauce, and it’s not your choice of ingredients. Heat plays a big role in making or (literally) breaking a sauce’s silky texture. Enter ricotta! It holds up to heat, and its subtle flavor is a great vehicle for other ingredients (here, it’s lemon). Don’t forget to reserve some pasta water to add in the final step so the dish turns out creamy rather than clumpy.
Yield:
4-6 servingsIngredients
12 ounces dried rigatoni
1 cup whole-milk ricotta
½ teaspoon lemon zest
1¼ teaspoons kosher salt, divided, plus more for the pasta water
¼ teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
6 garlic cloves, sliced
½ cup sun-dried tomatoes in oil, drained, rinsed, and finely chopped
Red pepper flakes
6 cups fresh baby spinach
Grated Parmesan, for serving
Instructions
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to the package directions. Drain, reserving 1/2 cup of the pasta water.
While the pasta cooks, stir together the ricotta, lemon zest, 1 teaspoon salt, and pepper in a small bowl. Set aside.
Warm the oil in a large skillet over medium heat. Add the garlic and cook until fragrant, 1 minute. Stir in the tomatoes, 2 generous pinches of red pepper flakes, the spinach, and the remaining 1/4 teaspoon salt. Cook until the spinach is wilted, about 3 minutes. Add the cooked pasta and toss for 2 minutes to warm through.
Transfer the pasta to a serving bowl and add the ricotta mixture, along with 2 tablespoons of the reserved pasta water. Toss until the pasta is well coated. If the sauce is too thick, add more water, 1 tablespoon at a time. Serve immediately, with grated Parmesan on the side.
