Creamy Fusilli with Sundried Tomatoes, Ricotta, and Peas
with balsamic roasted broccoli

Name: Creamy Fusilli with Sundried Tomatoes, Ricotta, and Peas
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 cloves Garlic, minced; 6 Sundried tomatoes, sliced; 1 Tbsp Oil, cooking; 1/4 tsp Red pepper flakes; 8 oz Fusilli; 2 1/2 cups Milk; 1 cup Water; 1 tsp Salt; 1/2 tsp Black pepper; 1 tsp Garlic powder; 1/2 tsp Oregano, dried; 1/2 tsp Parsley, dried; 1/2 cup Ricotta, low-fat; 1 cup Peas; 1/2 Lemons, zest of; 1 1/2 lbs Broccoli, chopped; 1/4 tsp Red pepper flakes; 1 Tbsp Vinegar, balsamic; 1 1/2 Tbsp Oil, cooking; 1/2 Lemons, juice of

Active: 30 min Total: 30 min

Original GF Paleo Vegetarian

Creamy Fusilli with Sundried Tomatoes, Ricotta, and Peas

This sophisticated one pot pasta dish is sure to become a favorite. Ricotta provides a creamy finish and lemon zest gives it just the right zing.
Smarts: Creamy sauces go well with any pasta, so feel free to use something aside from fusilli.

Ingredients

Metric

Servings:

Creamy Fusilli with Sundried Tomatoes, Ricotta, and Peas:

Garlic - 3 cloves , minced
Sundried tomatoes - 6 , sliced
Oil, cooking - 1 Tbsp
Red pepper flakes - 1/4 tsp
Fusilli - 8 oz
Milk - 2 1/2 cups
Water - 1 cup
Salt - 1 tsp
Black pepper - 1/2 tsp
Garlic powder - 1 tsp
Oregano, dried - 1/2 tsp
Parsley, dried - 1/2 tsp
Ricotta, low-fat - 1/2 cup
Peas - 1 cup
Lemons - 1/2 , zest of

Roasted Balsamic Broccoli:

Broccoli - 1 1/2 lbs , chopped
Red pepper flakes - 1/4 tsp
Vinegar, balsamic - 1 Tbsp
Oil, cooking - 1 1/2 Tbsp
Lemons - 1/2 , juice of

Prep

Garlic / Broccoli - Prep as directed. (Can be done up to 3 days ahead)
Sun-dried tomatoes - Slice.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat oven to 425F / 218C. Toss broccoli with red pepper flakes, balsamic vinegar, cooking oil and some salt and pepper. Spread out onto a sheet pan and roast for 20 minutes (if you have leftover garbanzo beans from yesterday, feel free to toss them onto the pan), shaking once midway through.
Heat a Dutch oven over medium-high heat. Add cooking oil and then garlic, sundried tomatoes, and red pepper flakes to heated oil. Heat for ~1 minute.
Add in pasta, milk, water, salt, pepper, garlic powder, oregano, and parsley. Cover and bring to a boil. Simmer until pasta is al dente, tender but still with a bite. This should take ~10 minutes, but check and stir every few minutes to prevent sticking.
Once pasta is cooked, fold in ricotta, peas, and lemon zest. Season to taste with salt and black pepper (this dish is great with pepper!) or other spices. Finish roasted broccoli with lemon juice and some salt and pepper. Enjoy with pasta!

Reviews

Ratings

0 reviews