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Ricotta and Roasted Red Pepper Pasta


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Rate this recipe 4.5/5 (15 Votes)


  • 12 ounces dried bow tie pasta
  • 1/4 cup butter
  • 1/2 cup ricotta cheese
  • 1/4 cup freshly grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon salt
  • 3/4 cup coarsely chopped fresh basil
  • 1 7-ounce jar roasted red sweet peppers, drained and chopped (2/3 cup)


Adapted from


Step 1

1. Cook pasta according to package directions. Drain and return pasta to pan to keep warm.

2. Meanwhile, for sauce, in a small saucepan melt butter. Add ricotta cheese, Parmesan cheese, garlic, crushed red pepper, and salt. Cook and stir over medium-low heat just until mixture is heated through. Stir in fresh basil and sweet peppers. Toss sauce with warm pasta until coated. Serve immediately.


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