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Broccoli-Roasted Pepper Ricotta Pasta Sauce
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Broccoli-Roasted Pepper Ricotta Pasta Sauce

25 Min(s)
25 Min(s) Prep
Make your own pasta sauce quickly, easily and deliciously. Get out the broccoli, roasted peppers and ricotta and let's get started!
What You Need
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10 servings
Original recipe yields 10 servings
1 onion, chopped
3 cloves garlic, minced
2 Tbsp. olive oil
1-1/2 cups POLLY-O Natural Part Skim Ricotta Cheese
1 cup milk
2/3 cup KRAFT Shredded Parmesan, Romano, and Asiago Cheeses
1 tsp. dried Italian seasoning
1 pkg. (10 oz.) frozen broccoli florets, thawed, drained
1 jar (6.5 oz.) roasted red pepper s, drained, chopped
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Let's Make It
1
Cook and stir onions and garlic in hot oil in large skillet on medium heat 4 to 5 min. or until onions are tender.
2
Add next 4 ingredients; cook 2 min., stirring occasionally.
3
Stir in broccoli and peppers; cook 2 min. or until heated through.
Kitchen Tips
Tip 1
Serving Suggestion
Serve this easy-to-make sauce over your favorite hot cooked pasta.
Tip 2
Thawing Frozen Broccoli
To thaw frozen broccoli, either refrigerate it overnight or run cold water over broccoli in strainer to thaw completely. Drain well before using as desired.
Tip 3
Special Extra
Garnish with chopped fresh basil or parsley before serving.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 9g
12%
Saturated Fat 4.5g
23%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 230mg
10%
Total Carbohydrates 6g
2%
Dietary Fibers 1g
4%
Sugars 4g
8%
Protein 9g
18%
Vitamin A
20%
Vitamin C
25%
Calcium
25%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
10 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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