Ricotta-Red Pepper Pasta - cooking recipe

Ingredients

1 lb. penne or bow tie pasta
1 (7 oz.) jar roasted red peppers, drained
1 (15 oz.) container Ricotta cheese, divided
2 Tbsp. chopped, fresh parsley
1 Tbsp. chopped, fresh oregano or 1/4 tsp. dried
1 tsp. salt
1/2 tsp. ground pepper
1/2 tsp. minced garlic
1/4 tsp. grated lemon peel

Preparation

Cook pasta according to package directions; drain well. Meanwhile, combine red peppers and 1/2 cup Ricotta into blender; puree until smooth.
Transfer to large serving bowl.
Stir in remaining Ricotta, parsley, oregano, salt, pepper, garlic and lemon peel.
Add hot pasta and toss well.
Makes 4 servings.