Need a quick and easy dinner that is not boring? Here is a simple and flavorful Roasted Capsicum Ricotta Pasta recipe using easy and super fresh ingredients; roasted capsicum (red peppers), fresh creamy ricotta and whole wheat pasta. I fall back on this quick and simple meal often during a busy week. To say it is a favorite of ours is an understatement.
Okay, forgive us as we are on a Donna Hay kick again. Sorry, we just cannot quit, her recipes are simple and so darn good!!!
Tonight we made an easy pasta dish with roasted peppers and ricotta cheese. I love both of these items for a few reasons. Roasted peppers go well with pasta, on pizza, sliced over a bed of salt cod, or even in eggs. Ricotta you can add to pasta, onto a pizza or even eat as dessert with honey drizzled over the top! We usually have both items in the house and I guess, it can be called a “staple”. You will love this easy pasta dish as dinner is ready in 25 minutes!
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Roasted Red Pepper and Ricotta Pasta
*adapted from Donna Hay
200g whole wheat pasta
150 g roasted capsicum, roughly chopped
1/4 cup pine nuts, toasted
2 small cloves garlic, minced
sea salt and cracked black pepper
2 tablespoons olive oil
100 g fresh ricotta
1/2 cup basil leaves (suppose to use mint but it went bad)
Cook the pasta in a saucepan of salted, boiling water for 10 – 12 minutes or until al dente. Drain and return to the pan.
Place the capsicum, garlic, salt, pepper and olive oil in a bowl and stir to combine.
Add the pasta with the ricotta and basil and toss to combine.
Garnish with pine nuts.