Cooking Instructions
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Step 1
In a large stockpot of
Water (6 cups)
, add
Penne Pasta (2 2/3 cups)
and
Salt (to taste)
. Bring to a boil and cook until al dente according to the package instructions.
Step 2
In a separate pot, heat the oil from
Sun-Dried Tomatoes in Olive Oil (1 jar)
over medium-high heat. Then add the
Yellow Onion (1)
and
Garlic (3 cloves)
. Cook for about 3 minutes until soft and fragrant.
Step 3
Add the sun-dried tomatoes,
Smoked Paprika (1 Tbsp)
,
Crushed Red Pepper Flakes (1 Tbsp)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Continue stirring for about 4-5 minutes.
Step 4
Add pasta,
Ricotta Cheese (1 2/3 cups)
, and
Shredded Parmesan Cheese (1 cup)
. Cook for 3 more minutes. Remove from heat. Stir in
Fresh Basil (1/2 bunch)
and 2 Tbsp of
Lemon Juice (1)
.
Step 5
Transfer to a serving platter and garnish with basil. Serve immediately!
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