Spaghetti with capsicum, tomato and ricotta

Spaghetti with capsicum, tomato, and ricotta is a vibrant vegetarian dish featuring roasted red peppers, fresh tomatoes, and creamy ricotta. Perfect for a quick meal, it's both nutritious and easy to prepare.

02 Jan 2026
Cook time 15 min
Prep time 15 min

Ingredients:

2 red peppers
12 oz pasta
2 tsp olive oil
1/2 cup bread crumbs
4 tomatoes
1/2 cup basil leaves
1/3 cup ricotta cheese

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.

Instructions:

1. Prepare the Ingredients:
- 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.

2. Roast the Peppers:
- 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.

3. Cook the Pasta:
- 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.

4. Prepare the Breadcrumbs:
- 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.

5. Combine the Ingredients:
- 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.

6. Serve:
- 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.

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.

Spaghetti with capsicum, tomato and ricotta FAQ:

What is the best way to tell if the spaghetti is cooked al dente?

To check for al dente pasta, taste a strand a minute or two before the package's recommended cooking time. It should be tender yet firm to the bite, not mushy.

Can I substitute ricotta cheese with another type of cheese?

Yes, you can substitute ricotta with cottage cheese or a vegan alternative like cashew cheese. Note that these options may alter the creaminess and flavor slightly.

How should I store leftover spaghetti with capsicum, tomato, and ricotta?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop, adding a splash of water to prevent drying.

What size pot should I use for boiling the pasta?

A large pot (at least 4-6 quarts) is ideal for boiling pasta, allowing enough space for the pasta to move freely as it cooks.

Can I use other vegetables instead of capsicum?

Yes, you can substitute capsicum with zucchini, mushrooms, or spinach for different flavors and textures. Adjust cooking times as necessary based on the vegetable used.

Cooking 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.

Nutrition Facts

4 Servings
Calories 420kcal
Protein 16g
Carbohydrates 80g
Fiber 6g
Sugar 8g
Fat 6g

Spaghetti with capsicum, tomato and ricotta