Fusilli with Yellow Pepper Sauce
5
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
If yellow peppers are unavailable, red or orange will work just as well. But steer clear of green peppers — the flavour is too strong.
Ingredients
Water
¾ cup(s)
Yellow bell pepper
1 large, seeded and chopped
Onion
1 medium, chopped
Tomato
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
⅛ pinch(es), or to taste
Grated Parmesan cheese
4 tsp(s)
Instructions
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.
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