Ingredients (2 servings):
-3 oz egg noodles (or any pasta really)
-1/4 cup ricotta cheese
-2 chipotle peppers in adobo sauce
-2 cups chopped vegetables (i used a mix of celery, onion, and carrot)
-S&P
1. Boil the pasta.
2. While you're waiting, mix the ricotta with chopped chipotle peppers.
Just looking at those peppers makes my mouth water. They're soooo good! Okay, so here's the sauce!
3. Since we need our foods to be well-balanced, i added some vegetables to this recipe.
Pan fry the vegetables with some S&P to taste.
4. When the pasta is done...
add the cheesy chipotle mixture to the hot pasta until well coated.
5. Add the vegetables to the mix!
That's it! Isn't that totally simple?
It makes a really fabulous meal! The creamy sauce with the peppers is a perfect match because they kinda appeal to all ends of your palate. And what a fun and easy way to eat pasta, dairy, and vegetables all in one little bowl.
This would also be delicious on a larger scale, with a whole box of pasta and a whole container of ricotta, and made in a casserole dish and lightly baked.
But since it's just me and me alone I usually cook for, I just made two servings and saved the second half for lunch the next day. My friend Angela sniffed the air and was like, "wow, that smells SOOO good." Hehe, sure does!
For a printable version of this recipe, please click here.
Yummy yummy!! Sadly, my husband's digestive system doesn't allow for spicy things. :( I might have to make it some time for lunch when he's at work. ;)
ReplyDeleteAhh, gotcha. Maybe you could substitute the peppers for something like, fajita-seasoned chicken. That won't be spicy, but still plenty of flavor!
ReplyDeleteor you can just be selfish and make it for yourself ;)