Ingredients (Serves 4)

• 12 oz pasta (rigatoni, penne, or your favorite short pasta)
• 1 cup ricotta cheese
• 1½ oz sun-dried tomatoes, thinly sliced (about ⅓ cup)
• ¾ cup grated Parmigiano Reggiano
• Salt, to taste
• Black pepper, to taste
• Fresh basil, to taste
• Lemon zest, to taste
• Warm water, as needed to loosen the sauce

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Instructions

Step 1 — Prepare the Ricotta Sauce

In a large skillet, warm a small amount of water. Add the ricotta and stir until it becomes a smooth, creamy sauce.

Step 2 — Season

Season with salt, black pepper, and a little lemon zest. Adjust consistency with more warm water if needed.

Step 3 — Cook the Pasta

Bring a pot of salted water to a boil. Cook the pasta until al dente.
Transfer the pasta directly into the skillet with the ricotta sauce and toss well to coat.

Step 4 — Add Sun-Dried Tomatoes

Stir in the sliced sun-dried tomatoes. Add Parmigiano and fresh basil.
Serve immediately with an extra drizzle of olive oil and more pepper if desired.