Roasted Red Pepper and Ricotta Pasta: A Creamy Delight!
A creamy and flavorful pasta dish made with roasted red peppers and ricotta cheese, perfect for a quick weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 8 oz pasta of choice
- 2 large roasted red peppers, peeled and chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente.
- In a blender, combine roasted red peppers, ricotta cheese, garlic, olive oil, salt, and pepper. Blend until smooth.
- Drain the pasta and return it to the pot.
- Add the roasted red pepper sauce to the pasta and mix well.
- Stir in the grated Parmesan cheese until melted and combined.
- Serve hot, garnished with fresh basil.
Notes
- For a spicier kick, add red pepper flakes to the sauce.
- This dish can be made vegetarian by ensuring the pasta is egg-free.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 3g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg