Balsamic pepper, olive and ricotta pasta


1 pack 3 essential Waitrose Mixed Peppers, thickly sliced
1 tbsp essential Waitrose Olive Oil
2 tbsp essential Waitrose Balsamic Vinegar
1 x ½ x 500g pack essential Waitrose Cherry Tomatoes, halved
50g Waitrose Stuffed Green Olives with Garlic, sliced
300g essential Waitrose Fusilli dried pasta
250g tub essential Waitrose Italian Ricotta


1. Preheat the oven to 220ºC, gas mark 7. Place the peppers on a baking tray and toss in the oil and vinegar. Roast for 10 minutes, then stir in the tomatoes and olives and roast for 5 minutes.

2. Meanwhile, cook the pasta in boiling water for 11 minutes until tender, then drain and return to the pan.

3. Stir the ricotta into the pasta followed by the roasted pepper mixture. Season to taste.

  • Total time: Ready in 20 minutes 20 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1861.88kJ
Fat 14.1g
Saturated Fat 6g
Carbohydrate 63.9g
Sugars 11.7g
Salt 1g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Mon Mar 04 11:17:26 GMT 2013.