Pepper Ricotta Primavera Recipe

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Pepper Ricotta Primavera Recipe
Pepper Ricotta Primavera Recipe photo by Taste of Home
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Pepper Ricotta Primavera Recipe

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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

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Reviews forPepper Ricotta Primavera

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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."

MY REVIEW
mmounteer User ID: 4128570 269011
Reviewed Jul. 5, 2017

"This recipe was fast and easy but the sauce was bland."

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