TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

209 calories: 1 cup, 7g fat (0g saturated fat), 13mg cholesterol, 142mg sodium, 27g carbohydrate (0g sugars, 0g fiber), 10g protein Diabetic Exchanges: 2 starch, 0 meat 1 fat.


  1. 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.
Originally published as Pepper Ricotta Primavera in Country Woman July/August 1998, p36

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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