Ricotta-Red Pepper Pasta

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Makes: 4  servings Prep 20 mins Cook 20 mins

Ingredients

  • 1 pound  dried penne or bow-tie pasta
  • 1 7 ounce jar roasted red peppers, drained
  • 1 15 ounce container ricotta cheese, divided
  • 2 tablespoons  chopped fresh parsley
  • 1 tablespoon  chopped fresh oregano or 1/4 teaspoon dried oregano, crushed
  • 1 teaspoon  salt
  • 1/2 teaspoon  freshly ground black pepper
  • 1/2 teaspoon  minced garlic
  • 1/4 teaspoon  grated lemon peel

Directions

1. Cook pasta according to package directions; drain well.

2. Meanwhile, combine red peppers and 1/2 cup of the ricotta in blender; puree until smooth. Transfer to large serving bowl.

3. Stir in remaining ricotta, parsley, oregano, salt, pepper, garlic, and lemon peel. Add hot pasta and toss well. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)620,
  • Fat, total(g)16,
  • chol.(mg)54,
  • sat. fat(g)9,
  • carb.(g)91,
  • pro.(g)27,
  • sodium(mg)655,
  • Percent Daily Values are based on a 2,000 calorie diet
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