Pasta with Roasted Pepper and Ricotta Cream
4.9
A Mediterranean pasta dish that combines the sweetness of summer vegetables with the rich creaminess of dairy. This recipe celebrates the Italian rural tradition by transforming simple ingredients into a refined and naturally balanced meal. Perfect for anyone seeking authentic flavors, our version enhances the natural taste of roasted peppers in an irresistibly smooth cream sauce
Yield:
4 servings
Total time:
55 min
Preparation time:
20 min
Cooking time:
35 min
Difficulty:
Cost:
Tools:
Stove, Oven, Blender, Pan, Pot, Baking tray
Weight per serving:
420 g
Energy:
565 Kcal
Carbohydrates:
86 g
Fats:
16 g
Proteins:
21 g
Running:
1 h
Allergens:
Gluten, Milk
Diet:
Vegetarian
Pairing:
Sangiovese
Occasion:
Friends dinner
Ingredients
Portions for 4 servings
4
Method
It takes steps in 55 min
Storage
Store the pasta in an airtight container in the refrigerator for up to 2 days.
Before serving, reheat it with a splash of water to restore the cream's smooth consistency.
Cost
This recipe is based on seasonal, everyday ingredients, making it an affordable choice for everyday cooking. The overall cost remains low thanks to the simplicity of the vegetables and dairy products used
Health
This dish provides an excellent balance of complex carbohydrates and protein, enriched by the antioxidant nutrients found in peppers. The ricotta makes the sauce protein-rich while containing less saturated fat than a cream-based version
Author
Editorial staff - Luca M.
4.9
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