Zesty Sun-Dried Tomato Pasta

• servings: 6 servings
• active time: 20 minutes
• total time: 30 minutes

Ingredients

Olive oil about 3 tbsps

3 shallots, thinly sliced

1lb rigatoni

Zest and juice of 1 lemon (30-45g) I sometimes use 2 lemons when i'm feeling zesty

2 tsp fresh basil

2 tsp italian seasoning

1tsp red pepper flakes plus more for serving

3oz sun dried tomato paste

1c heavy cream

1/2c reserved pasta water

1/2c grated parmesan cheese

Salt and pepper to taste

2c spinach or arugula

6-8oz Burrata or fresh mozzarella

Garnish: a drizzle of olive oil (I like mine spicy for this dish), freshly chopped basil and parsley, more red pepper flakes and served with some bread.

Directions

1. To a large pan over medium heat, add the olive oil and shallots, cook for about 8-10 minutes until they start to slightly brown.

2. Start to prepare pasta to package instructions when its nearly finished saved 1/2c of pasta water, when the shallots are slightly brown add zest and lemon juice, seasonings, tomato paste and mix until the shallots are coated.

3. When coated add the heavy cream and pasta water. Bring the sauce to a simmer then add parmesan, stir the cheese in until it dissolves in the sauce.

4. Add the greens to the sauce which will wilt down in less than 2 minutes.

5. Mix pasta to the sauce and top with fresh mozzarella.