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Ingredientes
- Baked Penne with Roasted Red Peppers and Goat Cheese
- adapted from Pasta Revolution
- serves 4
- 8 oz (2 1/2 cups) dried penne pasta
- kosher salt and black pepper
- 4 oz (1/2 cup) ricotta cheese
- 4 oz goat cheese, softened
- 1 tsp lemon zest
- 6 Tbs extra virgin olive oil
- 3 cups roasted red peppers, patted dry and chopped coarse (3-4 peppers)
- 2 oz Parmesan cheese, grated (1 cup)
- 1/3 cup fresh parsley leaves
- 1 shallot, chopped
- 2 tsp minced fresh thyme
- 1 Tbs fresh basil, plus more for serving
- 2 cloves garlic, smashed
- juice of 1/2 lemon
- pinch of red pepper flakes
- 2 cups shredded cooked chicken
View Full Recipe at Pink Parsley
