Pepper Ricotta Primavera Recipe

2.5 11 8
Pepper Ricotta Primavera Recipe
Pepper Ricotta Primavera Recipe photo by Taste of Home
Publisher Photo

Pepper Ricotta Primavera Recipe

Read Reviews
2.5 11 8
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 cup part-skim 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

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

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.

  • 1 cup part-skim 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
  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.
Originally published as Pepper Ricotta Primavera in Country Woman July/August 1998, p36

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPepper Ricotta Primavera

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
ms11145 User ID: 1604521 282029
Reviewed Jan. 13, 2018

"I'm giving this a very generous 4 stars. Pros: it is a pretty dish with the multi=colored peppers.

Cons: the sauce is tasteless and bland. I read all of the reviews and tried to elevate the taste by adding more spices, onions, mushrooms, parmesan cheese etc. Really bummed that the flavor didn't match the prettiness of the dish."

MY REVIEW
Marils User ID: 9118152 277113
Reviewed Nov. 1, 2017

"The ricotta cream is a really good idea. However, ricotta, pasta, zucchini and milk are all bland with little flavor. The herbs were in minute amounts, rendering them almost useless to fortify flavor in 1 1/2 cups of milk and ricotta. While the peppers are a good choice for pasta, their flavor dominated the dish, and it screamed for other veggies so the pepper taste was not so overwhelming. The good news is, this dish is easily fixed. I cut back on the amount of peppers and nixed the peas. I added crushed garlic to the sauce, as well as some Parmesan and more herbs. Julienned carrots and green onions added flavor and sweetness, although sliced sauteed onions would be good, too. I julienned portobella with the gills cut out to added meatiness to the dish. With those easy fixes, the dish turned out excellent. Olives, capers, fresh tomatoes, sauteed baby artichokes, cooked chicken or shrimp would also be good additions to this recipe."

MY REVIEW
Marils User ID: 9118152 277112
Reviewed Nov. 1, 2017

"The ricotta cream is a really good idea. However, ricotta, pasta, zucchini and milk are all bland with little flavor. The herbs were in minute amounts, rendering them almost useless to fortify flavor in 1 1/2 cups of milk and ricotta. While the peppers are a good choice for pasta, their flavor dominated the dish, and it screamed for other veggies so the pepper taste was not so overwhelming. The good news is, this dish is easily fixed. I cut back on the amount of peppers. I added crushed garlic to the sauce, as well as some Parmesan and more herbs. Julienned carrots and green onions added flavor and sweetness, although sliced sauteed onions would be good, too. I julienned portobella with the gills cut out to added meatiness to the dish. With those easy fixes, the dish turned out excellent. Olives, fresh tomatoes, sauteed baby artichokes, cooked chicken or shrimp would also be good additions to this recipe."

MY REVIEW
Marils User ID: 9118152 277111
Reviewed Nov. 1, 2017

"The ricotta cream is a really good idea. However, ricotta, pasta, zucchini and milk are all bland with little flavor. The herbs were in minute amounts, rendering them almost useless to fortify flavor in 1 1/2 cups of milk and ricotta. While the peppers are a good choice for pasta, their flavor dominated the dish, and it screamed for other veggies to the pepper taste was not so overhwlming. The good news is, this dish is easily fixed. I added crushed garlic to the sauce, as well as some Parmesan and more herbs. Julienned carrots and green onions added flavor and sweetness. Julienned portobella with the gills cut out added meatiness to the dish. With those easy fixes, the dish turned out excellent."

MY REVIEW
ziplexva User ID: 8471822 276228
Reviewed Oct. 13, 2017

"great pasta"

MY REVIEW
annrms User ID: 2649709 274654
Reviewed Sep. 30, 2017

"This recipe looked so beautifully delicious in the magazine, but after reading the current reviews, I knew it needed some helpful improvements. The first thing I did was to include a medium sliced onion. To me, peppers and onions just go together. I kept the hot pepper flakes the same because we like very spicy, but directions could state, "or to taste". Instead of a combined 1/2 teaspoon of dried herbs, I used 1/2 tablespoon of Italian seasonings because that was all I had. I mixed them into the ricotta mixture so they would "bloom". Towards the end of cooking the vegetables, I added 3 cloves of minced garlic. The results were tasty and delicious. The ricotta cream was just the right amount to coat the pasta."

MY REVIEW
Meghan User ID: 9233456 271592
Reviewed Aug. 10, 2017

"I saw this recipe in the magazine & knew I had all the ingredients so I gave it a shot. Next time I will search for the recipe online if I find one I like in the magazine. I love spicy dishes but there was way too much crushed red pepper. Once you got past that, I agree with everyone else because it was incredibly bland. I'm going to add jarred alfredo sauce to the leftovers because I hate wasting food and this is borderline inedible on its own."

MY REVIEW
Crafty Scrappin* Mama User ID: 3835554 269741
Reviewed Jul. 20, 2017

"Absolutely tasteless and bland. Went right in the garbage."

MY REVIEW
danid User ID: 5870512 269735
Reviewed Jul. 20, 2017

"This was really bland"

MY REVIEW
TeresaWitt User ID: 4117537 269334
Reviewed Jul. 11, 2017

"This was really boring and bland."

Loading Image