Fusili with yellow pepper sauce
1 large, seeded and chopped
1 medium, chopped
½ medium, chopped
Grated Parmesan cheese
Part-skim ricotta cheese
2 Tbsp, minced
⅛ tsp, or to taste
- 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 evaporates, 15 to 18 minutes. Add more water, 1/4 cup at a time, if liquid evaporates too fast.
- Meanwhile, cook fusilli according to package instructions. Drain and put in a serving bowl.
- 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.