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Creamy Roasted Red Pepper Tomato Pasta

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

  • 1 pound whole wheat pasta
  • 1/2 cup chopped sun-dried tomatoes in oil
  • 1/2 cup chopped yellow onion
  • 1 tbsp minced garlic (~1 large clove)
  • 1 12 ounce jar roasted red peppers, drained, rinsed, and roughly chopped
  • 1 tsp fresh chopped rosemary (or 1/3 teaspoon dried rosemary) (optional)
  • 1/2 cup no-salt added chickpeas, drained and rinsed
  • 1 cup part-skim ricotta cheese
  • 1/2 tsp Kosher salt
  • freshly ground pepper

Instructions

  1. Cook pasta according to package directions until al dente. Drain pasta, reserving about 1/2 cup of pasta water.

  2. 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.

  3. 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.)

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