Substitute cream cheese for the ricotta to make a tasty dip for a crudité platter.
Sun Oven Roasted Bell Pepper Pasta Sauce
1 onion, finely chopped
2 orange or yellow bell peppers, seeded and chopped
1 plum tomato, chopped
2 tablespoons olive oil
1/4 teaspoon salt
1/4 cup ricotta cheese
2 tablespoons flat leaf parsley, finely chopped
Freshly grated Parmesan cheese
1 pound fusilli pasta
Set Sun Oven out to preheat.
In a medium pot, toss the onion, peppers, and tomato with the oil and salt. Cover and cook in the Sun Oven until vegetables are very soft, about 1 hour. Transfer the cooked vegetables to blender; add the ricotta and puree until smooth.
Cook the pasta according to the package directions. Drain and put in a serving bowl. Pour the pureed vegetables over the pasta, tossing to coat. Sprinkle with the parsley and dust with Parmesan.
Makes 4 to 6 servings.