Roasted Red Pepper Pasta with Asparagus & Ricotta Cheese
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Roasted Red Pepper Pasta

with Asparagus & Ricotta Cheese

25 MIN
+$5.99/serving 4 Servings
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    From the Test Kitchen

    To give this pasta irresistible depth of flavor, you’ll make a tomato and cream sauce featuring capers, garlic, sweet roasted peppers, and just a touch of Calabrian chile paste (for a mild kick). It’s tossed with mafalda pasta, which is perfect for catching every saucy bite.
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    Dietary Information

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    45g Of Protein
    • Nutrition
      PER SERVING
    • Calories
      850 Cals (est.)
    fresh
    ingredients
    Roasted Red Pepper Pasta with Asparagus & Ricotta Cheese
    Title
    • 20 oz Shrimp (Peeled & Deveined)
    • ¾ lb Mafalda Pasta
    • ¾ lb Asparagus
    • 2 cloves Garlic
    • ½ cup Cream
    • ¼ cup Grated Parmesan Cheese
    • 2 oz Salted Butter
    • ¼ cup Tomato Paste
    • 1 Tbsp Capers
    • 2 oz Sliced Roasted Red Peppers
    • 1 Tbsp Calabrian Chile Paste
    • 1 cup Part-Skim Ricotta Cheese
    Prepare & roast the asparagus
    1 Prepare & roast the asparagus

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the asparagus; snap off and discard the tough, woody stem ends. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Cook the pasta
    2 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

    Cook the shrimp
    4 Cook the shrimp

    Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Make the sauce
    5 Make the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (shaking the packet before opening) and 1/2 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.

    Finish the pasta & serve your dish
    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shrimpsauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. On a serving plate, spread the seasoned ricotta into an even layer. Top with the roasted asparagus. Serve the finished pasta with the finished asparagus on the side. Garnish with the remaining parmesan. Enjoy!

    Tips from Home Chefs

    Prepare & roast the asparagus
    1 Prepare & roast the asparagus

    Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Wash and dry the asparagus; snap off and discard the tough, woody stem ends. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Cook the pasta

    Meanwhile, add the pasta to the pot of boiling water. Cook, stirring occasionally, 10 to 12 minutes, or until al dente (still slightly firm to the bite). Turn off the heat. Reserving 1 cup of the pasta cooking water, drain thoroughly and return to the pot.

    Cook the pasta
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, peel and roughly chop 2 cloves of garlic. Finely chop the peppers. In a bowl, combine the ricotta, half the parmesan, and a drizzle of olive oil; season with salt and pepper.

    4 Cook the shrimp

    Pat the shrimp dry with paper towels; season with salt and pepper. In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a bowl.

    Cook the shrimp
    Make the sauce
    5 Make the sauce

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the capers, chopped garlic, and chopped peppers; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the tomato paste and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Add the cream (shaking the packet before opening) and 1/2 cup of water (carefully, as the liquid may splatter). Stir to combine. Taste, then season with salt and pepper if desired.

    6 Finish the pasta & serve your dish

    To the pot of cooked pasta, add the cooked shrimpsauce, butter, and half the reserved pasta cooking water. Cook on medium-high, stirring constantly, 1 to 2 minutes, or until combined and the pasta is coated (if necessary, gradually add the remaining cooking water to ensure the pasta is thoroughly coated). Turn off the heat. Taste, then season with salt and pepper if desired. On a serving plate, spread the seasoned ricotta into an even layer. Top with the roasted asparagus. Serve the finished pasta with the finished asparagus on the side. Garnish with the remaining parmesan. Enjoy!

    Finish the pasta & serve your dish
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