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1 pound fusilli pasta
3 tomatoes, diced
2 bell peppers, diced
1/2 cup fresh basil
1/4 cup of olive oil
2 tbsp red wine vinegar
1 garlic clove, minced
1/2 cup of ricotta for serving
Salt and black pepper
Â
Optional: Cherry tomatoes instead
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Directions:
1. Cook your pasta for 8 mins or desired textureÂ
2. Cut your veggies and toss together the tomatoes, bell peppers, oil, vinegar, and garlic; season with salt and pepper.
3. Mix everything together and serve! Add the ricotta and basil on top for each bowl being served.
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This recipe was adapted from Martha Stewart. To view the version click here