The main recipe from this post I wanted to share is the roasted red pepper sauce. It is a no-cook sauce, quick to make and super tasty. It combines ricotta cheese and roasted peppers with olive oil and seasonings. It makes an excellent pizza sauce as well. I can never finish a container of ricotta fast enough, so I am always looking for ways to use it up. You can use jarred roasted peppers or make them yourself. I like to buy red and orange peppers when they are on sale, roast them and keep refrigerated in a jar with some olive oil (sometimes I add a little bit of garlic too).
This dish is as easy and quick to make for one as it is to make it for a group of people. The recipe bellow is for a single serving, just multiply it by as many people you need to feed. If cooking for one, you will have some left over sauce, which keeps well in the fridge for several days.
Pair it with a green salad and a slice of country bread and you have a healthy, satisfying lunch or dinner.
Pasta with Broccoli and Roasted Pepper Sauce Recipe:
makes one serving
You will need:
1 cup of whole wheat penne
1 small bunch of broccoli, cut into bite-size florets
For the sauce:
1 roasted red pepper (or combine red and orange)
1/3 cup of ricotta cheese
1 teaspoon of salt
ground pepper to taste
1/2 teaspoon of dried oregano, or Italian mixed herbs of your choice
Bring a large pot of salted water to a boil and cook the pasta until al dente. Meanwhile, place all the sauce ingredients in a bender of food processor and mix until all combined. If sauce is too thick, it can be thinned out by adding one of the following: milk, water, liquid from the pepper's jar or some olive oil. Start with a tablespoon and see how it goes. Adjust seasonings if necessary.
Place about 2 tablespoons of the sauce on the bottom of your serving or eating bowl.
Add broccoli to the pasta water 2 minutes before it's ready. Drain pasta and broccoli and pour over the sauce in the bowl. Stir well to combine and serve immediately.