WARM RICOTTA PASTA SALAD
Ricotta Pasta Salad with charred bell peppers, Cherry Tomatoes, and creamy Ricotta is healthy and a perfect vegetarian meal prep / Lunchbox.
Servings 4 people
- 2 Cups Penne Pasta uncooked
- 2 tbsp extra virgin olive oil
- 2 tspn Minced garlic
- 1 cup Assorted pepper (I used red,green and yellow)
- 200 grams cherry tomato cut into half
- 1 cup fresh green peas blanched
- 1 cup ricotta cheese
- 1 cup Parmesan cheese
- 1 tspn Dried Oregano
- 1 tspn Dreid Basil
- 1 tspn Red chili flakes
- Salt and Pepper as per taste
Cook pasta as per packet instruction. Keep aside.
In a pan add 1 tbsp oil. Add minced garlic.
Add assorted bell pepper. Stir fry on high heat for 1-2 minutes. The peppers should look charred but still crunchy. Don't over cook. Add green peas. Stir fry for another 1 minute on high heat. Remove from the pan and keep aside.
In the same pan add reamining oil. Add halfed cherry tomatoes. Stir fry on high heat for 1-2 minutes. The tomato skin should look charred but again don't over cook it till mushy.
In a big mixing bowl, add cooked pasta, bell pepper,peas, toamto, ricotta, parmesan chees and all the herbs. Season it with salt and pepper. Mix everything well.
For the illustration purpose, I have cooked bell peppers, peas and tomatoes separately. So I divided the oil into 3 equal parts and cooked the veggies. You can cook the veggies as per the instruction.
While I was cooking the pasta, I prepared the veggies. And while the pasta was still warm, mixed it with rest of the ingredients.