A simple pasta dish with all of the mediterranean flavours: bell peppers, capers and ricotta for a delightful meal!
I acknowledge that for an Italian I do eat very little pasta. This is NOT because carbs are evil and make us fat, not at all. Ever since I was a child I have (weirdly) always liked veggies over pasta. Ask my mom and she will tell you many stories where I would devour bowl of chicory while barely touching her pasta al pomodoro!
Even now pasta is something I rarely crave, however there are still days when I do like to treat myself. I generally prefer to dress my pasta with fresh and light sauces, with lots of veggies and some creamy cheese.
Today’s recipe gathers some of my favorite ingredients: bell peppers, capers and ricotta.
Ingredients (serves 1):
- 80 g whole wheat pasta
- 1 large yellow bell peppers
- 1 clove of garlic, peeled
- 1 tbsp extra virgin olive oil
- fresh parsley
- fresh mint
- 80 g fresh ricotta cheese
- salt and ground black pepper
- 1 tsp capers
- 1 tbsp breadcrumb
For the sauce we are going to wash and slice the bell peppers, removing the internal seeds and white parts.
Heat up garlic and oil in a large skillet, add the sliced bell peppers, capers, salt and pepper and 1/2 cup of water and cook on low with a lid on until cooked. Turn off the heat and add some fresh parsley
Boil pasta based on package instructions, drain it and add it to the skillet with the sauce.
On medium heat stir all the ingredients together and add the breadcrumb
Plate it and top it off with fresh ricotta and fresh mint leaves.
Mix all the ingredients together and enjoy!