Cold Pasta with Ricotta and Sun-Dried Tomatoes is one of those summer recipes that can be prepared in a flash and make your lunch delightful and light. Creamy, fragrant, and flavorful, it’s perfect for those who love simple yet never boring dishes.
The sweetness of ricotta perfectly complements the bold flavor of sun-dried tomatoes, creating a balanced and irresistible contrast. I often prepare it when I crave something fresh yet flavorful… and it’s always a hit!
Ideal for taking to the beach, the office, or for a terrace lunch with friends: this cold pasta will become your ace in the hole.
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- Difficulty: Very easy
- Cost: Low cost
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 408.05 (Kcal)
- Carbohydrates 39.52 (g) of which sugars 0.86 (g)
- Proteins 18.13 (g)
- Fat 20.25 (g) of which saturated 8.03 (g)of which unsaturated 5.90 (g)
- Fibers 3.00 (g)
- Sodium 377.90 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cold Pasta with Ricotta and Sun-Dried Tomatoes
- 14 oz pasta
- 14 oz ricotta
- 2.8 oz sun-dried tomatoes in oil
- 1 bunch parsley
- 2 tbsp extra virgin olive oil
Preparation of Cold Pasta with Ricotta and Sun-Dried Tomatoes
Cook the pasta in a pot with plenty of boiling salted water. Drain it well al dente, transfer it to a platter, and dress with the oil. Let it cool.
In the meantime, place the ricotta in a bowl and start working it with a spoon to make it creamy.
Add the chopped fresh parsley and sun-dried tomatoes, drained of their preserving oil and cut into pieces, along with a little cooking water. Mix everything well.
Now, add the cold pasta to the sauce. Stir carefully and finish with a drizzle of oil.
Storage of Cold Pasta with Ricotta and Sun-Dried Tomatoes
Cold pasta with ricotta and sun-dried tomatoes can be stored in the refrigerator for up to 2 days, kept in an airtight container. I recommend taking it out 10-15 minutes before serving, to enjoy it at its best. If it seems a bit dry, you can add a drizzle of oil and gently mix.
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FAQ
What type of pasta is best to use?
I prefer short pasta like bowties, fusilli, or penne, which hold the ricotta cream and sun-dried tomato pieces well. But you can use whatever you have in the pantry!
Can I add something extra?
Sure! Try adding black olives, fresh arugula, or some chopped walnuts for a crunchy note and even more flavor.
Is it okay with whole wheat pasta?
Yes, indeed! Whole wheat pasta pairs excellently with ricotta and sun-dried tomatoes, adding a very pleasant rustic touch.
Which type of ricotta is preferred?
Cow’s milk ricotta works well, but you can also use sheep’s milk ricotta for a more intense flavor, or lactose-free ricotta if you have intolerances.
