The ricotta and peppers pasta is a creamy, flavorful, and budget-friendly first course. With the sweetness of ricotta and the intense flavor of peppers, it also has an appealing look and great presentation. It’s a quick recipe to make even at the last moment, fast, fast. It takes just half an hour, while the water to cook the pasta is on the stove, you can also sauté the peppers in the pan at the same time.
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 12.35 oz Pasta (elbow macaroni)
- 8.82 oz Ricotta
- 2 Bell Peppers (One yellow and one red)
- as needed Chives
- as needed Parsley
- as needed Extra virgin olive oil
- 1 clove Garlic
- as needed Salt
- as needed Black pepper (Ground)
Tools
- Pot
- Pan
Preparation
In a pan with extra virgin olive oil (four tablespoons), warm the chives with the halved garlic clove and add the peppers, diced small; salt, cover with a lid, and cook over low heat for about eight or nine minutes.
Meanwhile, cook the elbow macaroni al dente in a pot of water, counting eight or nine minutes from boiling. Dissolve the ricotta in a dish with three tablespoons of salted water, taken from the pot where the pasta is cooking, to obtain a cream.
Finally, combine the peppers with the ricotta cream. Drain the pasta, put it back in the pot, and mix with the ricotta cream and peppers.
Serve the pasta with ricotta and peppers hot, obviously adding a sprinkle of pepper to the plates.
Pasta with Ricotta and Peppers
Tips for the pasta with ricotta and peppers recipe: Do not use green peppers, which are better suited for baking and other preparations. Their sharp taste compared to yellow and red ones might not be appreciated. You can also prepare a ricotta and pepper cream using a food processor for a few minutes, which might make it appealing even to picky children who avoid vegetables. The ground black pepper is optional. ALSO COME PEEK AT THE PINTEREST BOARD THE RECOVERING COOK
