Each evening, while on a time crunch between work-attending meetings and putting out fires and work–to play catch up, I prep a quick meal for the family, which includes Mum.

I do the best I can under the circumstances, alternating between chicken or beef for the protein and some starchy side and greens. Not everyone in the household appreciates seafood, so that variation only happens once a month.

Last night my mother told me no more chicken and no more beef, and no more spaghetti, and for sure no more hamburger, while I was adding the final touches to her dinner consisting of roast chicken, rice-pilaf and a salad with my own dressing.

I think I laughed.

So tonight, I am going with this recipe, hoping she’d already forgotten her demands.

• 1 jar (8 ounce) oil-packed sun-dried tomatoes
• 2 small shallots, sliced
• 4 cloves garlic, chopped
• 1 teaspoon spanish or smoked paprika
• red pepper flakes
• kosher salt and black pepper
• 1 pound short cut pasta
• 2 cups whole milk ricotta cheese
• 2 tablespoons lemon juice
• 1 cup grated parmesan cheese
• 2 tablespoons salted butter
• 1/3 cup chopped fresh basil
• 1/3 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill {more}