Informations supplémentaires
35 min.
|
575 kcal
|
easy
|
|
Printable version
1. Setup
Bring a pot of salted water to a boil. Chop the garlic and the parsley. Cut the peppers into pieces. Slice the shallots. Separate the origano leaves from their stems.
2. Cook the pasta
Once the water is boiling, cook the spaghetti 10-12 minutes. Before draining, keep around 1 2P | 1.5 3P cup of the pasta cooking water. Drain and set aside.
3. Make the caramelized shallots
In a pan over medium heat, add a drizzle of olive oil. Add the shallots and season with salt and pepper. Cook for 5-6 minutes.
4. Add the peppers
In the same pan, add the peppers and a few oregano leaves. Cook for 7-8 minutes. Add about 1 2P | 1.5 3P cup of the pasta cooking water, lower the heat, cover and cook for another 2-3 minutes.
5. Make the sauce
In a blender or using an immersion blender, make a sauce with the peppers, the shallots, the garlic the parsley and the cream. Once the sauce is smooth, return to the pan and add the pasta and the grana padano. Mix well, season with salt and pepper and cook for another 1-2 minutes.
6. Plate your dish
Served the pasta in red pepper sauce. Garnish with the ricotta and the rest of the oregano leaves. Bon appétit!
180gWhole Wheat Spaghetti
2unitRed Bell Pepper(s)
120mlRicotta Cheese
1unitGarlic Clove(s)
1unitFresh Parsley and Oregano
2unitShallot
60mlCream 18%
40gGrana Padano Cheese
What you need
Pot, strainer, pan, arm blender.
575 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
75g
25%
fat
21g
32%
cholesterol
68mg
23%
fiber
9g
36%
protein
27g
saturated
12g
60%
sodium
443mg
18%
sugar
10g
trans
0g