Photo: Eaters Collective
Smokey Roasted Red Pepper Pasta
15 ingredients
5 min + 15 min
6
openrecipes
This smokey roasted red pepper pasta is just so incredibly delicious. Best of all, you can have it made and on the table in 20 minutes! I used quinoa fusilli to make this a gluten-free wonder, but you can use any short, dry pasta you have on hand.
Estimated Nutrition (whole recipe, rough)
1108
Calories
65g
Protein
67g
Fat
59g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Pine Nut | 1 oz (28g) | 191 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Chili | 1 tsp (2.7g) | 8 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 dash Herb Infused Olive Oil
- 1 jar (24 Oz Size) Roasted Red Peppers, Drained
- 4 cloves Garlic, Peeled And Lightly Smashed
- 1 whole Shallot, Peeled And Cut Into Chunks
- ¼ cups Pine Nuts
- 1 cup Chicken Stock
- ¼ cups Ricotta Cheese
- 1 pinch Dried Basil Leaves
- 1 pinch Dried Parsley Leaves
- 1 teaspoon Hickory Smoked Sea Salt
- ½ teaspoons Smoked Paprika
- 1 pinch Crushed Red Pepper
- 1 pound Short, Dry Pasta (like Fusilli Or Penne)
- ¼ cups Freshly Grated Parmesan
- 1 Tablespoon Butter
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes