Pasta with Roasted Red Peppers & Capers

Ingredients

  • ¼ cup crumbled ricotta salata, or feta cheese
  • 2 tablespoons capers, drained and rinsed
  • 8 ounces whole-wheat spaghetti, or linguine
  • Salt & freshly ground pepper, to taste
  • 1 7-ounce jar roasted red peppers, drained, rinsed and finely chopped
  • 1/8 teaspoon crushed red pepper, or to taste
  • 2 cloves garlic, minced
  • + 1 more ingredients
    • 1 tablespoon extra-virgin olive oil

View full recipe at SpringPad

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