Creamy Sun-Dried Tomato Rigatoni Pasta
Recipe by
Ingredients
- For the Pasta:
- 12 oz rigatoni (use chickpea or lentil pasta for extra protein)
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, sliced into strips (oil-packed, drained)
- 4 cups baby spinach
- For the Sauce:
- 1 cup part-skim ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup low-fat milk (or more as needed)
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- For Garnish:
- Extra Parmesan cheese
- Freshly cracked black pepper
Directions
- Cook the Pasta: Bring a large pot of salted water to boil. Cook rigatoni until al dente, reserve 1/2 cup pasta water, then drain.
- Sauté the Veggies: In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in sun-dried tomatoes and cook for 1–2 minutes. Add spinach and cook until just wilted.
- Make the Sauce: Lower heat and stir in ricotta, Parmesan, milk, red pepper flakes, salt, and black pepper. Whisk until smooth and creamy, adding reserved pasta water as needed to loosen.
- Combine: Toss the cooked rigatoni into the skillet and fold until pasta is fully coated in the creamy sauce.
- Serve: Divide into bowls, top with extra Parmesan and freshly cracked black pepper.
Tips for Meal prep
Store pasta in an airtight container and reheat gently with a splash of milk to keep it creamy.
Add grilled chicken or shrimp to boost protein even higher.
Choose whole wheat or high-protein pasta for better macros.
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