Fusili with Yellow Pepper Sauce

From the kitchen of Whitney

Serves 4

1/8 tsp black pepper
2 tbsp parsley
¼ cup part-skim ricotta cheese
4 tsp grated Parmesan cheese
2 cups uncooked fusili
¼ tsp table salt
2 tsp olive oil
½ medium tomatoes
1 medium onion
1 large yellow pepper
3/4 cup water

1. Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, ¼ cup at a time, if liquid evaporates too fast.

2. Meanwhile, cook fusili according to package directions. Drain and put in a serving bowl.

3. Transfer vegetables into a blender or food processor. Add ricotta cheese and puree. Pour over fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese.