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Pepper Ricotta Primavera Recipe

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Not only is this nicely seasoned pasta and vegetable blend good, it's good for you.—Janet Boulger, Botwood, Newfoundland and Labrador
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 6 servings

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

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.

Directions

  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

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.

Full-Bodied White Wine

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

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