Pasta with Bell Peppers & Ricotta

For the sauce we are going to wash and slice the Yellow Bell Pepper (1), removing the internal seeds and white parts.

Heat up Garlic (1 clove) and Extra-Virgin Olive Oil (1 Tbsp) in a large skillet, add the sliced bell peppers, Capers (1 tsp), Salt (to taste), and Ground Black Pepper (to taste). Add 1/2 cup of water and cook on low with a lid on until cooked. Turn off the heat and add some Fresh Parsley (to taste).

Boil Whole Wheat Penne Pasta (3/4 cup) based on package instructions, then drain it and add it to the skillet with the sauce.

Over medium heat, stir all the ingredients together and add the Breadcrumbs (1 Tbsp).

Plate it and top it off with Ricotta Cheese (1/3 cup) and Fresh Mint (to taste). Mix all the ingredients together and enjoy!