Ricotta Red Pepper Pasta

Ricotta Red Pepper Pasta

1 lb Penne or other tubular pasta

1 jar (7 oz.) roasted red peppers drained

1 15 ounce container of Ricotta cheese

Chopped fresh parsley 2-3 T

Salt and pepper to taste

1 garlic clove minced

1 T grated lemon peel (yellow part only)

Cook pasta al dente'-do not make mushy pasta-blech

Combine red peppers and 1/2 cup of cheese in blender or food processor puree until smooth. Put in large bowl and add the rest of the ingredients and mix well. Add the pasta and mix again. Take for extra seasoning. Add as needed