Ingredients

• 1 green bell pepper
• 1 yellow sweet pepper
• 1 sweet red pepper
• kosher salt
• 1 lb fresh asparagus
• olive oil
• 3 -4 garlic cloves, minced
• 1 tablespoon onion powder
• 1 teaspoon dried basil (rub between fingers to waken flavor)
• 1 tablespoon fresh lemon juice
• 1 cup ricotta cheese
• 1/2 cup plain yogurt
• 1/4 cup sour cream
• 1/4 cup fresh flat-leaf Italian parsley, roughly chopped
• 8 ounces ziti pasta, uncooked
• 1/2 cup parmesan cheese, freshly grated
• 3 tablespoons pine nuts, toasted
• fresh ground black pepper, to taste

Instructions

1. Cut peppers in half, and remove the seeds and membrane.

2. Place prepared peppers, skin-side up, on an ungreased baking sheet. Broil 5 inches from the heating element for 15 to 20 minutes (until peppers blister and turn dark).

3. Transfer roasted peppers to a bowl of ice water for 5 minutes.

4. Peel off the skins from the peppers; cut into julienne strips, lightly salt and set aside.

5. Snap off the tough ends of the asparagus; cut into 1-inch pieces.

6. Steam the asparagus for 2 to 3 minutes, or until crisp-tender. Lightly salt and set aside.

7. Coat a large heavy-bottomed skillet with olive oil; place over medium-high heat until hot. Add the peppers, garlic, onion powder and basil; saute for 2 minutes. Add the asparagus and saute for 1 minute; stir in the lemon juice.

8. Remove vegetables from heat, and set aside.

9. Cook the ziti according to the package directions. Meanwhile, in an electric blender or food processor, add the ricotta cheese, yogurt and sour cream; blend until smooth. Stir in the parsley.

10. Add the ricotta mixture to the peppers and asparagus. Gently toss to combine.

11. Transfer the cooked pasta to a large serving bowl; add the ricotta/peppers. Toss well to combine. Sprinkle with Parmesan cheese, pine nuts and black pepper.