Photo of Fusilli with Yellow Pepper Sauce by WW

Fusilli with Yellow Pepper Sauce

PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
If yellow peppers are unavailable, red or orange will work just as well. But steer clear of green peppers — the flavour is too strong.



¾ cup(s)

Yellow pepper(s)

1 large, seeded and chopped

Uncooked onion(s)

1 medium, chopped

Fresh tomato(es)

½ medium, chopped

Olive oil

2 tsp(s)

Table salt

¼ tsp(s)

Cooked fusilli

2 cup(s)

Part-skim ricotta cheese

¼ cup(s)

Fresh parsley

2 tbsp(s), minced

Black pepper

pinch, or to taste

Grated Parmesan cheese

4 tsp(s)


  1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evapourates, 15 to 18 minutes. Add more water, 1/4 cup at a time, if liquid evapourates too fast.
  2. Meanwhile, cook fusilli according to package instructions. Drain and put in a serving bowl.
  3. Transfer vegetables to a blender or food processor. Add ricotta cheese and purée. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.