Penne With Red Peppers And Three Cheeses
|Olive oil||4 Teaspoon|
|Red bell peppers||2 Large, cut into 2-inch thin strips|
|Garlic||3 Clove (15 gm), minced|
|Dried oregano||1 Tablespoon|
|Red pepper flakes||1⁄2 Teaspoon|
|Low fat ricotta cheese||1 Cup (16 tbs)|
|Crumbled feta cheese||1 Cup (16 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Penne/Tube shaped pasta||1 Pound|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
1. In large nonstick skillet, heat oil over medium heat. Add bell peppers, garlic, oregano and red pepper flakes; cook, stirring, for 5 minutes or until softened. Remove from heat.
2. In a food processor, combine ricotta, feta and Parmesan; puree until smooth.
3. Cook pasta in a large pot of boiling salted water until tender but firm. Reserve 1 cup (250 mL) of the hot cooking liquid. Drain pasta; return to pot over low heat. Stir in cheese mixture along with enough of the hot cooking liquid to make a creamy sauce. Stir in vegetable mixture and parsley; season with salt and