Whipped Canadian Ricotta & Sun-Dried Tomato Pasta

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large, non-stick saucepan, melt butter over medium heat and cook onion and garlic for 3 minutes or until softened.

Step 2

Stir in sun-dried tomatoes, Italian herb seasoning, salt and hot pepper flakes and cook, stirring for 2 minutes.

Step 3

Add milk and broth; bring to a simmer. Stir in pasta and return to a simmer. Cover and simmer gently, stirring occasionally until pasta is tender.

Step 4

Meanwhile, in a bowl, whisk together sour cream and ricotta cheese until smooth; set aside

Step 5

Uncover saucepan and stir in Parmesan cheese and parsley until melted and creamy.

Step 6

Spoon into bowls and dollop each with sour cream and ricotta mixture. Garnish as desired.