Roasted Pepper & Ricotta Pasta (penne)

"One of the reasons I like this recipe so much...it's not the basic red sauce (which I love just the same!) but it does come out so creamy, if that's what you like, or chunkier, which I prefer sometimes, & that's by just blending it less. You can add or omit, by taste, & it still comes out wonderful!!" M. Peters

• 4 garlic cloves, skins removed
• 1/2 cup olive oil
• 1 pound ricotta cheese
• 2 cups roasted red peppers (can use jar)
• salt and pepper to taste
• 1 pound hot cooked penne

METHOD

In blender, put garlic cloves and olive oil. Blend until chunky. Add ricotta, peppers, salt and pepper, and blend till creamy.

Serve immediately over hot pasta and toss well.

Season to taste if needed.

Serves: 4 - 6

Contributor: Meg Peters

 

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