Roasted Red Pepper and Tomato Pasta

Roasted Red Pepper and Tomato Pasta

This creamy pasta sauce uses chickpeas for both protein and creaminess! This recipe comes to us from Jessica Levinson, MS, RD, CDN.

Serves 6

Cooking Tip of the Week: Keeping a bit of reserved pasta water on hand rather than dumping it all down the drain is always a good idea. You never know when you’ll need this ingredient to thin out the pasta sauce you’re making!

Food for Thought: How do you suppose sun-dried tomatoes are made? If you guessed by leaving them out in the sun, you’re right! Sun drying is a technique that preserves food. Raisins are also made this way! Sun-dried tomatoes are made by leaving them out in the sun with a preservative such as salt or sulphur dioxide for up to ten days! During this time, most of the tomatoes’ water evaporates, so they lose about 90% of their weight and their sweet flavor becomes even more concentrated.

Family Dinner Conversation Starter: What’s your favorite pasta shape? Why?


Together: Cook pasta according to package directions until al dente.

Adult: Drain pasta, reserving about ½ cup of pasta water.

Together: While pasta is cooking, heat a small skillet over medium-high heat. Add sun-dried tomatoes with their oil to the pan and stir for about 2 minutes. Add the onions and sauté 2 to 3 minutes until translucent. Add garlic and stir 30 seconds until fragrant. Add roasted peppers and stir together for 2 minutes more. Add chopped rosemary (if using) and stir another 30 seconds. Remove from heat.

Together: Transfer pepper tomato mixture to the bowl of a food processor, add chickpeas and ricotta cheese and puree until mostly smooth. (There may be a few chunks of pepper and tomato.)

Together: Drizzle a bit of olive oil in bottom of pasta pot and return drained pasta to pot over a low flame; toss to coat with oil.

Kid: Toss pasta with sauce, adding reserved pasta water if necessary to thin out the sauce. Serve hot.

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