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Pepper Ricotta Primavera Recipe

Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador
TOTAL TIME: Prep/Total Time: 20 min. YIELD:6 servings

Ingredients

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

Directions

  • 1. Whisk together ricotta cheese and milk; set aside. In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute. Add next seven ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately. Yield: 6 servings.

Nutritional Facts

1 cup: 229 calories, 7g fat (3g saturated fat), 13mg cholesterol, 88mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.

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Wine Pairings

Full-Bodied White Wine

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