Home > Recipes > Pepper Ricotta Primavera

Pepper Ricotta Primavera Recipe

Not only is this nicely seasoned pasta and vegetable blend good, it's good for you.—Janet Boulger, Botwood, Newfoundland and Labrador

This recipe is:

Quick

Diabetic Friendly

[X]

Rate Pepper Ricotta Primavera Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Pepper Ricotta Primavera Recipe

Prep/Total Time: 20 min.

Yield: 6 Servings

20 20

Ingredients

1 cup light ricotta cheese
1/2 cup fat-free milk
1 garlic clove, minced
1/2 teaspoon crushed red pepper flakes
4 teaspoons olive oil
1 each medium green, sweet red and yellow pepper, julienned
1 medium zucchini, sliced
1 cup frozen peas
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 ounces fettuccine, cooked and drained

Directions

In a small bowl, whisk ricotta cheese and milk; set aside. In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add peppers, zucchini, peas, oregano and basil. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. Place fettuccine in a large bowl; add vegetables and cheese mixture. Toss to coat; serve immediately. Yield: 6 servings.

Nutritional Facts One 1-cup serving equals 209 calories, 7 g fat (0 saturated fat), 13 mg cholesterol, 142 mg sodium, 27 g carbohydrate, 0 fiber, 10 g protein. Diabetic Exchanges: 2 starch, 1 fat, 1/2 meat.

Originally published as Pepper Ricotta Primavera in Country Woman July/August 1998, p36