Serves 1
Directions
- 1Add the red bell peppers, onion, garlic, cherry tomatoes, and shallots to a sheet pan. Roast at 400°F until the vegetables are soft and lightly charred.
- 2Transfer the roasted vegetables to a blender. Add the ricotta, Parmesan, Italian seasoning, salt, black pepper, and fresh basil and parsley. Blend until completely smooth and creamy.
- 3Cook the pasta according to the package directions. Before draining, reserve 1/2 to 1 cup of pasta water.
- 4Add the roasted red pepper sauce to your cooked pasta. Slowly add reserved pasta water until the sauce reaches your desired consistency.
- 5Add your chosen cooked protein to the pasta.
- 6Top with extra Parmesan, fresh herbs, and cracked black pepper to serve.
Ingredients
- 2 large red bell pepper
- 1 whole yellow onion
- 10 clove garlic
- 1 pint cherry tomatoes
- 2 medium shallot
- 1 cup ricotta cheese
- 1/2 cup parmesan, freshly grated
- 1 tsp italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup basil + parsley
- 12 oz pasta
- 1/2–1 cup pasta water
- 1–1 1/2 lb protein of your choice
Equipment
sheet panblenderpot
Tips
- Use 1/4 cup parsley if you don't have basil.
- Don't skip the roasting step; it brings out the natural sweetness of the vegetables.
- The pasta water helps loosen the sauce and allows it to coat the noodles.
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