Spaghetti with capsicum, tomato and ricotta
Savor the flavors of Italy with this delicious Spaghetti with Capsicum, Tomato, and Ricotta recipe. Combining tender pasta, sweet red peppers, juicy tomatoes, fresh basil, and creamy ricotta cheese, this dish is a perfect blend of taste and simplicity. Easy to make and bursting with vibrant, fresh ingredients, it's an ideal meal for any weeknight dinner.
- 01 Feb 2025
- Cook time 15 min
- Prep time 15 min
- 4 Servings
- 7 Ingredients
Spaghetti with capsicum, tomato, and ricotta is a delightful, vegetarian pasta dish that's bursting with fresh flavors and vibrant colors. This recipe combines the sweetness of roasted red peppers, the juicy goodness of tomatoes, and the creamy texture of ricotta cheese to create a mouthwatering meal that is both simple to prepare and nutritious. Perfect for a quick weeknight dinner or a special occasion, this dish is sure to impress.
Ingredients:
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the red peppers and tomatoes thoroughly.
- Dice the red peppers into small pieces, removing the seeds and inner membranes.
- Dice the tomatoes into small chunks.
- Tear basil leaves into smaller pieces or chop them roughly.
- Place the diced red peppers on a baking tray lined with parchment paper.
- Drizzle 1 teaspoon of olive oil over the peppers and toss them to coat evenly.
- Roast in the preheated oven for about 20 minutes, or until they begin to soften and brown slightly.
- Remove from the oven and set aside.
- While the peppers are roasting, bring a large pot of salted water to a boil.
- Add the pasta to the boiling water and cook according to the package instructions until al dente. This usually takes about 8-10 minutes.
- Drain the pasta and return it to the pot.
- In a small skillet, heat 1 teaspoon of olive oil over medium heat.
- Add the bread crumbs to the skillet and toast them until they are golden brown and crispy, stirring frequently. This should take about 3-5 minutes.
- Remove from heat and set aside.
- Add the diced tomatoes, roasted red peppers, and basil leaves to the pot with the cooked pasta.
- Gently toss everything together to combine well.
- Add the ricotta cheese in dollops, distributing it evenly throughout the pasta mixture.
- Divide the pasta among serving plates.
- Sprinkle the toasted bread crumbs over the top for a delightful crunch.
- Optionally, drizzle with a little extra olive oil and garnish with additional basil leaves if desired.
Tips:
- When selecting your red peppers, choose ones that are firm, shiny, and vibrant in color for the best flavor.
- Roast the peppers until their skins are charred and blistered to bring out their natural sweetness. You can do this over an open flame or in an oven.
- Use fresh basil leaves for an aromatic and authentic taste.
- Toast the bread crumbs in olive oil until golden brown for a crunchy texture that adds a lovely contrast to the smooth ricotta.
- Cook the pasta al dente, as it'll continue to cook slightly when mixed with the hot vegetables and bread crumbs.
- Mix the pasta, vegetables, and ricotta cheese while everything is still warm to help blend the flavors seamlessly.
Spaghetti with capsicum, tomato, and ricotta is not only a feast for the eyes but also for the taste buds. By following these tips and using fresh, high-quality ingredients, you can elevate this simple recipe into a culinary delight. Whether you're cooking for family, friends, or just for yourself, enjoy the process and savor every bite of this delicious meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 290 grams |
| Energy | |
| Calories 420kcal | 21% |
| Protein | |
| Protein 16g | 11% |
| Carbohydrates | |
| Carbohydrates 80g | 23% |
| Fiber 6g | 15% |
| Sugar 8g | 8% |
| Fat | |
| Fat 6g | 7% |
| Saturated 1.68g | 6% |
| Cholesterol 6mg | - |
| Vitamins | |
| Vitamin A 140ug | 16% |
| Choline 30mg | 5% |
| Vitamin B1 0.94mg | 78% |
| Vitamin B2 0.48mg | 37% |
| Vitamin B3 8mg | 50% |
| Vitamin B6 0.36mg | 21% |
| Vitamin B9 250ug | 64% |
| Vitamin B12 0.09ug | 4% |
| Vitamin C 70mg | 77% |
| Vitamin E 1.46mg | 10% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.37mg | 41% |
| Iron, Fe 3.98mg | 36% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 260mg | 20% |
| Potassium, K 630mg | 19% |
| Selenium, Se 60ug | 109% |
| Sodium, Na 110mg | 8% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 180g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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