Easy Recipesのインスタグラム(cookinwithmima) - 7月12日 01時25分

20 Minute Ricotta Pasta by @well_plated

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Yield: Serves 4-6

A creamy, dreamy, healthy pasta that's ready in 20-minutes! This quick and easy dinner is loaded with veggies and Mediterranean flavor. Ricotta cheese melts into the pasta to create a luscious sauce that tastes fabulous and is low in fat too.

Ingredients

1, 12-ounce package whole wheat penne pasta
2, 9-ounces package frozen artichoke hearts, thawed
15 ounces part-skim ricotta cheese (OK to substitute low fat or even whole milk ricotta, but do not use fat free)
3 tablespoons white wine vinegar, white balsamic vinegar, or champagne vinegar
2 tablespoon extra virgin olive oil
2 teaspoons minced garlic (about 4 cloves)
1 teaspoon dried basil
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
1, 12-ounce jar roasted red bell peppers, drained and thinly sliced
3 tablespoons capers, rinsed and drained
1/2 cup chopped fresh parsley
1/4 cup freshly grated Parmesan cheese
Directions

Bring a large pot of salted water to a boil. Cook pasta according to package directions. With 2 minutes remaining in the pasta cook time, add artichoke hearts. Drain, then return the artichokes and pasta to the pot.
Meanwhile, in a medium bowl, stir together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes. Pour over pasta. Add sliced red peppers, capers, and parsley. Stir pasta gently to coat. Serve topped with Parmesan cheese.

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