Pasta With Sun Dried Tomato Ricotta Pesto Food

5 MINUTE SUN DRIED TOMATO PESTO PASTA

Steps:

• In a food processor combine sun dried tomatoes, basil, parmesan cheese, pine nuts, oil, garlic, salt and pepper. Pulse until smooth.
• In a medium skillet add the pesto over medium heat to warm. Cook the pasta in the microwave according to package directions. Carefully open the package and add to the pesto and toss until coated. Serve.

PENNE WITH SUN-DRIED TOMATO PESTO

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
• Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
• Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

PESTO PASTA WITH SUN-DRIED TOMATOES AND BROCCOLI

Steps:

• PASTA: Put broccoli in a microwave safe bowl with two tablespoons of water, cover loosely with plastic wrap and microwave until tender, about 4 minutes. Stir once half way through cooking time. Remove, drain and set aside.
• Boil pasta in plenty of salted water until al dente. Reserve one cup cooking water, drain pasta and set aside. Return pasta to cooking pot and stir in sun-dried tomatoes, pesto sauce and broccoli. Add warm pasta cooking water and stir just until sauce is evenly distributed (you may not use all the water). Serve immediately.
• PESTO: Pulse garlic, pine nuts and manchego cheese until coarsely chopped, about the size of peas. Add basil leaves and pulse briefly to combine. With food processor running, add oil gradually in a thin stream to make a smooth paste. Add salt to taste.

PASTA WITH SUN-DRIED TOMATOES

Steps:

• Cook the pasta in a large pot of boiling salted water with a splash of oil to keep it from sticking together. Boil for 12 minutes, or according to the directions on the package. Drain well and allow to cool. Place the pasta in a bowl and add the tomatoes, olives, mozzarella, and chopped sun-dried tomatoes.
• For the dressing, combine the sun-dried tomatoes, vinegar, olive oil, garlic, capers, salt, and pepper in a food processor until almost smooth.
• Pour the dressing over the pasta, sprinkle with the Parmesan and basil, and toss well.

BAKED PASTA WITH SUN-DRIED TOMATOES AND RICOTTA CHEESE

Steps:

• In a large skillet heat 2 tablespoons oil over medium-high heat.
• Add onion and sauté for 4 minutes or until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, paprika, salt and pepper.
• Stir well, reduce heat, cover and simmer 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook pasta for 7 minutes or until tender and still a bit firm.
• Drain and toss with remaining 1 tablespoon olive oil.
• Preheat oven to 350°F.
• In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
• Pour into a medium-sized baking dish and top with Parmesan cheese.
• Bake for 20 minutes or until bubbly and lightly browned.
• Serve garnished with chopped parsley and additional Parmesan cheese.

PASTA WITH RICOTTA AND SUN-DRIED TOMATOES

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain and return to the pot.
• Cook sun-dried tomatoes in a large skillet over medium heat for 2 to 3 minutes. Stir in sour cream, ricotta cheese, and Parmesan cheese. Mix in parsley and basil. Toss in pasta and mix to combine.

PASTA WITH SUN-DRIED TOMATOES, RICOTTA, AND PEAS

Steps:

• Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente, adding peas in last 15 seconds of cooking. Drain, reserving 3/4 cup cooking water, and return pasta and peas to stockpot.
• Meanwhile, heat garlic, oil, and red pepper flakes in small skillet over medium heat; cook until sizzling but not browned, about 1 minute. Set skillet aside to cool slightly. Stir together ricotta, sun-dried tomatoes, Parmesan, mint, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic/oil mixture in bowl. Stir pasta cooking water into ricotta mixture; add ricotta mixture to pasta in pot and stir well to combine. Serve immediately, passing additional Parmesan separately.