If you love pasta, this easy creamy ricotta garlic fettuccine with peperoncini is a delicious meal for any pasta lover!
Garlic, cheese, olive oil, peperoncini, and cream make this pasta dish perfect for a family-friendly meal.
Okay y’all, I need to ask you where summer has gone? I just realized school starts back up in two weeks.
Back to the hustle and bustle of busy weeks. Both kids are in high school and the homework loads are crazy high. Do your kids spend hours on homework too?
Well, you are in luck because this year I am going to get really organized with family dinners. Last year our family was lucky to be able to sit down together twice a week. I want to make the most of that family time by creating easy dinner recipes that are ready in under 30 minutes.
Here is a fun video that walks you through all of the steps to make this delicious gluten free fettuccine recipe.
This pasta dish is so simple!!
The star of this easy gluten free pasta dinner recipe is this Mezzetta peperoncini. Believe it or not, this was the first time I ate a peperoncini. If you have been following my blog, you know I LOVE spicy. I am not sure why I haven’t tried one sooner.
These golden peperoncini make this pasta dish go from average to awesome! I can see this becoming one of our family go-to dinners!
Are you ready to take this journey with me? Feel free to drop by my Facebook Group Gluten Free Recipe Share and let me know what you are making for dinner during the week! We can all get inspiration from each other!
This pasta is so easy to make!! My daughter makes a variation with a LOT of bacon. (It is pretty amazing so feel free to adapt your recipe to add bacon.)
How to make ricotta garlic sauce:
An easy gluten free fettuccine recipe with a creamy garlic sauce and peperoncini.
- 1 box gluten free pasta
- 1/2 cup heavy cream
- 1/4 cup parmesan
- 1 cup ricotta
- 3 cloves garlic
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons olive oil
- 2 tablespoons basil
- 3 tablespoons leek
- 6 peperoncini sliced
Cook pasta per package directions.
In a sauce pan, add olive oil. Let it heat for 1 minute over medium heat.
Add garlic and cook for 2 minutes. Add leek and cook until softened.
Add ricotta, salt, pepper, peperoncini, and cream. Sautee for 5 minutes, then add parmesan.
Dump in cooked, drained pasta into the cream sauce. Mix to coat the pasta.
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