Pasta with peppers and ricotta: the recipe for the first simple and appetizing

  • pasta like penne
    400 grams

  • Yellow and red peppers
    450 grams

  • Ricotta cheese

    250 grams
    • 174 kcal
  • Milk
    50 grams
    • 63 kcal

  • Garlic
    1 clove
    • 0 kcal

  • aromatic herbs

    1 tuft
  • Extra virgin olive oil
    to taste
    • 0 kcal

  • salt
    to taste
    • 21 kcal

  • pepper

    to taste
    • 79 kcal

Calories refer to 100 grams of product

The pasta with peppers and ricotta it’s a first course appetizing and colorful, the summer version of classic pasta and ricotta. The yellow and red peppers, protagonist vegetables of the season, are sautéed in a pan with oil and garlic, mixed and finally mixed with ricotta: the result is a creamy dressing and tasty, perfect for wrapping your favorite shape of pasta. Quick and easy, this is an ideal recipe when you are short on time but don’t want to waste one. delicious meal and enriching for the whole family. Find out how to do it by following the step by step instructions and tips.

How to make pasta with peppers and ricotta

pasta with peppers and ricotta

Cut the peppers into quarters, remove the seeds and inner white ribs, then cut them into strips (1).

pasta with peppers and ricotta

Transfer them to a pan with 2 tablespoons of oil, a pinch of salt and the garlic (2). Cover with a lid and cook over medium heat, stirring occasionally, until the peppers are tender but not flaky. Mix about half and transfer the cream to a bowl.

pasta with peppers and ricotta

In another large bowl, dilute the ricotta with the milk (3).

pasta with peppers and ricotta

Pour the pepper cream over the ricotta and continue to whisk until a creamy consistency is obtained (4).

pasta with peppers and ricotta

Boil the pasta in boiling water and lightly salted, then drain them al dente and add them to the ricotta cream and pepper (5).

pasta with peppers and ricotta

Gently mix the pasta with the sauce (6).

pasta with peppers and ricotta

Serve the pasta and complete with the slices of peppers kept aside and the aromatic herbs. Sprinkle with ground pepper and serve (7).


We used pens, a classic short format, but if you wish, you can replace it with fusilli, farfalle, mafalde or one of the long pastas, such as spaghetti, reginette or flank steak.

You can use one ricotta cheese cow’s milk, with a light and delicate taste, or sheep’s milk, with a more pronounced taste; if you are lactose intolerant, you can purchase the lactose-free version of the same dairy product. You can top it all off with a generous pinch of Parmesan, grated pecorino, or even nutritional yeast flakes.

You can enjoy this pasta hot, at room temperature or even put it back in the oven, adding a generous handful of grated Parmesan, until completely golden. If you wish, you can combine Taggiasca olives, anchovies in oil or desalted capers. You can flavor the dish with the aromatic herbs of your choice: basil, mint, thyme, oregano …

In case there is leftover peppers believed, you can also sauté them in a pan with capers and olives and serve them as a tasty accompaniment; you can also prepare them in a sweet and sour version, a typical Sicilian recipe.


Pepperoni and ricotta pasta can be stored in fridge, in a suitable airtight container, for maximum One day.