Creamy Roasted Red Pepper Pasta

Name: Creamy Roasted Red Pepper Pasta
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 serving
Ingredients: 4 roasted red bell peppers; 2 cups whole milk ricotta; 7 cloves garlic; 3 tablespoons red wine vinegar; 1 ½ tablespoons olive oil; 2 teaspoons red pepper flakes; 1 ½ teaspoons kosher salt; 1 lb Tagliatelle pasta; 4 medium zucchini; 2 cups fresh basil; parmesan

User Reviews

5.0

6 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
15 mins
Servings
4
Calories
766 kcal
Course
Main Course, Dinner
Cuisine
Vegetarian

Creamy Roasted Red Pepper Pasta

Tyler Rodriguez

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Ready in just 15 minutes, this Creamy Roasted Red Pepper Pasta features swirls of luscious ricotta blended with garlic and red bell peppers for a sauce that puts tomatoes to shame! Served with a combination of tagliatelle pasta and zucchini noodles, this simple dinner is both filling and delicious.

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Ingredients

Servings

4 roasted red bell peppers peeled and seeded
2 cups whole milk ricotta
7 cloves garlic peeled
3 tablespoons red wine vinegar
1 ½ tablespoons olive oil
2 teaspoons red pepper flakes
1 ½ teaspoons kosher salt
1 lb Tagliatelle pasta
4 medium zucchini spiralized
2 cups fresh basil chiffonade
parmesan for serving

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Instructions

Add the roasted red peppers, ricotta, garlic, vinegar, olive oil, red pepper flakes, and kosher salt to a high-powered blender or food processor and blend until smooth. Transfer sauce to a pot and heat on medium-low until hot but not simmering.
Prepare tagliatelle pasta as directed on the package. Drain well once cooked and transfer to a large bowl. Add the spiralized zucchini and red pepper sauce and toss gently to combine, then fold in the fresh basil. Serve with a sprinkle of parmesan and enjoy!

Notes

Cut the zucchini into chunks rather than only cutting off the ends, this will ensure you don't end up with ridiculously long strands of zucchini noodles.
You can roast red bell peppers as I do for my pepper paste, or over the open flame of a gas cooktop, which is a super fast way to get it done. If you're in a pinch, you can use jarred roasted red peppers (you'll need two jars minimum, however, which can get expensive), just drain them very well before using.
Ramp up the heat by adding more red pepper flakes!
If you don't have any zucchini on-hand, you can absolutely use all tagliatelle instead.

Nutrition Information

Show Details

Calories 766kcal (38%) Carbohydrates 98g (33%) Protein 34g (68%) Fat 27g (42%) Saturated Fat 13g (65%) Cholesterol 158mg (53%) Sodium 2635mg (110%) Potassium 1164mg (33%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 2548IU (51%) Vitamin C 93mg (103%) Calcium 408mg (41%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 766 kcal

% Daily Value*

Calories	766kcal	38%
Carbohydrates	98g	33%
Protein	34g	68%
Fat	27g	42%
Saturated Fat	13g	65%
Cholesterol	158mg	53%
Sodium	2635mg	110%
Potassium	1164mg	25%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	2548IU	51%
Vitamin C	93mg	103%
Calcium	408mg	41%
Iron	5mg	28%