@recipedayl: CREAMY SUN-DRIED TOMATO RIGATONI Ingredients For the Pasta: • 12 oz rigatoni (try chickpea or red lentil pasta for a protein boost) • 1 tbsp olive oil • 3 cloves garlic, finely minced • ½ cup sun-dried tomatoes (oil-packed, drained & sliced) • 3–4 cups baby spinach For the Sauce: • 1 cup light ricotta cheese • ½ cup grated Parmesan • ½–¾ cup low-fat milk (adjust for creaminess) • ¼ tsp chili flakes (optional for a little heat) • ½ tsp salt • ¼ tsp black pepper For Garnish: • Freshly grated Parmesan • A drizzle of olive oil • Cracked black pepper ⸻ Instructions Calories: ~640 | Protein: 38g | Carbs: 61g | Fat: 23g Servings: 4 (1 plate per serving) 1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente, reserving ½ cup of the pasta water before draining. 2. Sauté the Veggies: In a large skillet, warm olive oil over medium heat. Add garlic and sauté until fragrant. Toss in the sun-dried tomatoes, cook for 1–2 minutes, then add spinach until just wilted. 3. Make the Sauce: Lower the heat. Stir in ricotta, Parmesan, milk, chili flakes, salt, and black pepper. Whisk until creamy and smooth. Add a splash of reserved pasta water if needed to loosen the sauce. 4. Combine: Add the cooked rigatoni and mix gently until each piece is coated in the creamy tomato sauce. 5. Serve: Plate the pasta, top with extra Parmesan, a drizzle of olive oil, and freshly cracked pepper. #recipesoftiktok #mealprepping #mealprepideas #dinner

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Friday 10 October 2025 17:24:27 GMT