Ricotta Pasta
Ingredients
The pasta
-
1
12-ounce package
whole wheat penne pasta
-
2
9-ounce packages
frozen artichoke hearts
The sauce
-
15
ounces
part-skim ricotta cheese
-
3
tablespoons
white wine vinegar
-
2
tablespoons
extra virgin olive oil
-
2
teaspoons
minced garlic
-
1
teaspoon
dried basil
-
1
teaspoon
Dijon mustard
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
½
teaspoon
crushed red pepper flakes
-
1
12-ounce jar
roasted red bell peppers
-
3
tablespoons
capers
-
½
cup
chopped fresh parsley
-
¼
cup
freshly grated Parmesan cheese
Instructions
- Boil a large pot of salted water and cook the pasta according to package directions, adding artichokes in the last 2 minutes of cooking.
- Drain the pasta and artichokes, then return them to the pot.
- In a medium bowl, mix together the ricotta, vinegar, olive oil, garlic, basil, mustard, salt, pepper, and red pepper flakes.
- Pour the ricotta mixture over the pasta and artichokes.
- Add the sliced red peppers, capers, and parsley, then stir gently to combine.
- Serve topped with Parmesan cheese.
Nutrition Facts (estimated)
Servings
4 - 6 servings
Calories
306
Total fat
18g
Total carbohydrates
20g
Total protein
19g
Sodium
620mg
Cholesterol
38mg
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