Sun-Dried Tomato Protein Pasta With Whipped Lemon Ricotta

This Sun-Dried Tomato Protein Pasta is a quick, easy, and healthy one pan meal. This meal is also gluten free, soy free, nut free, and high protein! Even though this is a pasta dish, it is very macro friendly and does not feel like a “heavy” dish. It does not have a rich sauce and gets most of it’s flavor from the sun-dried tomatoes! It is super cozy for the holidays and I know you’re going to love it! I love adding some chicken to this pasta to increase the protein. The lemon whipped ricotta brings this dish to a whole other level so don’t skip out on that. If you like the sound of this recipe, be sure to try my Pumpkin Mac & Cheese (High Protein & Gluten Free!) as well.

BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!

Ingredients

• 4.4 oz. sun-dried tomatoes, chopped (not soaked in oil. If you get a can soaked in oil, drain them. I get the pouches not in oil)
• 2 small shallots, diced
• 3 tsp garlic, minced
• 1 tsp smoked paprika
• Red pepper flakes to taste
• salt and black pepper to taste
• 16 oz protein penne pasta – I use the brand Banza
• 4 to 4 1/2 cups water to cook pasta in. All brands cook differently so add it as you need to!
• 1 cup ricotta cheese
• 2-3 tbsp lemon juice
• 1 cup grated parmesan cheese
• 2 tablespoons salted grass fed butter
• 1/3 mixed cup of chopped fresh parsley, basil, and/or any herbs you prefer!

How To Make It

1. Heat a large wok or pot over medium-high heat. Add the shallots & garlic. Cook until fragrant. Stir in the sun-dried tomatoes, paprika, and red pepper flakes, salt, and pepper to taste. Cook another 3-5 minutes.
2. Add 4 to 4 1/2 cups water. Bring to a boil, add the pasta, and cook, stirring often, until the pasta is al dente, 8 minutes.
3. Meanwhile, whip the ricotta and lemon juice in a food processor until creamy. Season with salt to taste.
4. To the pasta, stir in in the parmesan & butter. Stir until creamy & melted.
5. Turn off heat and stir in fresh herbs. Top with half the whipped ricotta. Save remaining ricotta for serving with individual plates. I serve mine with some grilled chicken for extra protein!! Adding 4 oz chicken will bring you to about 52g protein/serving.

How To Store Leftovers

You can store your leftovers in an air tight container in the fridge for up to 4 days for best freshness. When you are ready to enjoy your leftovers, just pop them in the microwave for about 45 seconds per serving.

My favorite food storage containers are by the brand Razab. I do giveaways with them and truly love their products so much. All of their containers are BPA free, oven safe, freezer safe, dishwasher save, and have steam release valves! You can find them on Amazon here.

Check Me Out on Social Media

I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!

Sun-Dried Tomato Protein Pasta With Whipped Lemon Ricotta

Author: Katie Cuisine: American Courses: Main Course Recipe Keys: Gluten Free High Protein Nut Free Soy Free Sugar Free

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Prep Time 10 mins Cook Time 18 mins Total Time 28 mins Difficulty: Beginner Servings: 8 Calories: 385 Dietary:

G Gluten Free N Nut Free S Soy Free S Sugar Free

Ingredients

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Scale

1/2x 1x 2x 3x

• 
  1 tbsp olive oil (or avocado oil)
• 
  ¹⁄₂ yellow onion (diced)
• 
  2 tsp garlic (minced)
• 
  1 ¹⁄₄ lb ground turkey (93% lean)
• 
  3 cup chicken broth (low sodium)
• 
  1 cup almond milk (unsweetened)
• 
  8 oz tomato sauce
• 
  1 tsp paprika
• 
  1 tsp oregano (dried)
• 
  16 oz pasta (I used cavatappi noodles by Banza)
• 
  1 cup cheddar cheese (freshly grated)
• 
  salt (to tastse)
• 
  pepper (to taste)

Instructions

1. Heat up a large wok over medium-high heat with oil.

2. Add in the diced onion, garlic and ground turkey; season with salt & pepper. Break up the meat, cooking until no longer pink, about 5-8 minutes.

3. Add in the chicken broth, milk, tomato sauce, pasta, paprika and oregano. Stir until well combined. Bring to a gentle boil. Cook uncovered until the pasta is nice and tender, about 10 minutes Be sure to stir every so often so the pasta cooks evenly and doesn’t get stuck to the bottom of the pan.

4. Turn off heat and stir in the cheese. Season with additional salt and pepper to taste.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 317kcal

% Daily Value *

Total Fat 13.4g21%

Saturated Fat 6.1g31%

Cholesterol 32.4mg11%

Sodium 385.2mg17%

Total Carbohydrate 34.4g12%

Dietary Fiber 8g32%

Sugars 5.3g

Protein 21.5g43%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

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The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)

Please note that my nutrition label is approximate and has slight rounding.

Keywords: high protein, pasta, chick peas, fall recipes, cheese, gluten free, high protein, healthy recipes, sundried tomato, ricotta

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