Get a nutrient-rich, flavor-packed dinner on the table in less than an hour with this Creamy Roasted Red Pepper and Tomato Pasta. Your family will thank you (and ask for more)!
One of my goals with my weekly menu plans is to inspire people to make home cooked meals on a regular basis, give them ideas of what to make, and empower them to actually do it by showing them it’s not so difficult.
It always helps when the meals I can put on the menus are quick (take less than an hour, preferably 30-45 minutes), easy (don’t require advanced knife skills and techniques), and don’t contain a laundry list of ingredients (ideal are recipes with 10 ingredients or less). I don’t always succeed at this task, but I make a valiant effort every week – I mean it’s not like I want to spend hours in the kitchen during the week any more than you do!
When I saw the theme for The Recipe ReDux this month, I was super excited because it was the perfect way for me to commit to making the type of recipe I want to include on the weekly menu plans, plus I would now have all of my fellow ReDux member recipes to include in future menu plans!
You see, the theme this month is 7-Ingredient (Or Less) Recipes – it doesn’t get better than that!
It’s Income Tax Season, so our brains could use some easy arithmetic; as in seven-ingredient-or-less recipes. Show us the healthy, no-brainer dish you fix for breakfast, lunch or dinner. (And for those of you living in countries where it’s not Tax Season – we’re pretty sure you and your readers would still love doing the math for seven-ingredient-recipes!)
This Quick and Easy Creamy Roasted Red Pepper and Tomato Pasta is a recipe I have been making since 2011, but with some modifications along the way. I actually shared a version of this recipe on the blog back when I first made it (and took some not so great food pics!). As I mentioned in that old post, the recipe was inspired and adapted from one of (fellow dietitian) Ellie Krieger’s recipes that I found in her first cookbook, The Food You Crave. Over the years the recipe has evolved to what it is today – a combination of roasted red peppers and sun-dried tomatoes, ricotta cheese in place of feta, and the addition of chickpeas for an added protein and fiber boost.
To make the sauce, I sauté onions, garlic, sun-dried tomatoes, jarred roasted peppers, and freshly chopped rosemary, and then add it all to a food processor or blender with chickpeas and part-skim ricotta cheese. Since I use sun-dried tomatoes packed in oil, I don’t need to add any oil to the pan when cooking the veggies, but if you use dried tomatoes not in oil, you will want to heat oil in the pan and then sauté the onions and garlic before adding the sun-dried tomatoes and peppers.
A few other notes about this recipe to make your life easier.
I have a feeling you’ll like this recipe and so will everyone and anyone you serve it to, including your kids if you have any. How do I know? Well, for one thing my kids, husband, and I devoured it. Luckily there were some leftovers because the next morning at breakfast one of my daughter’s asked if there was any left for lunch!
Second, I posted a teaser of this creamy roasted red pepper and tomato pasta on Instagram last week and received lots of likes and comments with people guessing what it was. (Some good guesses, including vodka sauce. It sort of looks like that, doesn’t it?!)
If you love vodka sauce, this is also going to be a winner – my hubby can attest to that. And score for it being so much better for you!
As a disclaimer, the recipe technically has more than 7 ingredients; however, I took the liberty of deciding that olive oil, salt, pepper, and optional herbs don’t count toward the number of ingredients because these are staple pantry items everyone should have on hand. With that said, let’s get to the recipe!
Do you have a favorite quick and easy weeknight dinner recipe?
Does it have seven ingredients or less?
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