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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut peppers in half, and remove the seeds and membrane. | 2. Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark). | 3. Transfer roasted peppers to a bowl of ice water for 5 minutes. | 4. Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside. | 5. Snap off the tough ends of the asparagus; cut into 1-inch pieces. | 6. Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside. | 7. Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice. | 8. Remove vegetables from heat, and set aside. | 9. Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley. | 10. Add the ricotta mixture to the peppers and asparagus. Gently toss to combine. | 11. Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green bell pepper	1			201.7333	0.0	44.88	1.1333
yellow pepper	1		sweet	-	-	-	-
red pepper	1		sweet	1.25	0.2753	0.0584	0.0138
kosher salt				201.7333	0.0	44.88	1.1333
asparagus	1	lb		90.7186	17.5994	9.979	0.5443
olive oil				-	-	-	-
garlic clove	3 -4		minced	0.0	0.0	0.0	0.0
onion powder	1	tablespoon		23.529	5.4593	0.7183	0.0718
basil	1	teaspoon	dried	0.2032	0.0234	0.0278	0.0057
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
ricotta cheese	1	cup		431.52	7.5392	27.9248	32.1904
plain yogurt	1/2	cup		-	-	-	-
cream	1/4	cup	sour	113.85	2.6622	1.403	11.1262
flat leaf italian parsley	1/4	cup	chopped	201.7333	0.0	44.88	1.1333
ziti pasta	8	ounces	uncooked	201.7333	0.0	44.88	1.1333
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
pine nut	3	tablespoons	toasted	170.3531	3.3109	3.4653	17.3062
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.