- Portion size 4 servings
MethodCut red peppers in half lengthwise. Broil, cut side down, on foil or parchment paper-lined baking sheet until skins are blackened, about 15 minutes. Let cool enough to handle. Peel off skins; remove cores and seeds. Slice peppers and set aside.
Quarter tomatoes; arrange, cut side up, on foil-or parchment paper–lined baking sheet. Cut just enough off top of each garlic head to expose cloves; add, cut side up, to baking sheet. Sprinkle 2 tbsp (25 mL) of the oil and half each of the salt and pepper over tomatoes and garlic. Turn garlic cut side down. Roast in 425°F (220°C) oven until garlic is tender and tomatoes are wrinkly and starting to brown, about 45 minutes. Let stand until cool enough to handle.
Meanwhile, in large pot of boiling salted water, cook penne until tender but firm, 8 to 10 minutes. Reserving 1/3 cup (75 mL) of the cooking liquid, drain and return to pot. Add roasted peppers and tomatoes, remaining oil, salt and pepper, reserved cooking liquid, half of the ricotta and the basil; toss to coat.
Squeeze garlic out of skins; add to pasta and toss to combine. Serve topped with remaining ricotta.
Nutritional facts Per serving: about
- Sodium 640 mg
- Protein 24 g
- Calories 632.0
- Cholesterol 42 mg
- Total carbohydrate 85 g
- Iron 27.0
- Calcium 24.0
- Vitamin A 52.0
- Vitamin C 220.0