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Pepper Ricotta Primavera

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.
  • Makes
    6 servings


  • 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


  • 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 7 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.

Test Kitchen tips
  • This is a milder flavored dish with a spicy kick. To punch up the flavor use fresh herbs in place of dried.
  • Sprinkle with parmesan cheese before serving.
  • Nutrition 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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    Average Rating:
    • Melanie
      Jun 9, 2020

      Just blah... I did not enjoy this dish. While it looks nice it tastes bland! Would need to add a considerable amount of extra spices and maybe some other veggies, maybe carrots or something, to add more flavour. We ended up drenching this in hot sauce and parmesan.

    • ms11145
      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.

    • Marils
      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.

    • ziplexva
      Oct 13, 2017

      great pasta

    • annrms
      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.

    • Meghan
      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.

    • Crafty Scrappin* Mama
      Jul 20, 2017

      Absolutely tasteless and bland. Went right in the garbage.

    • danid
      Jul 20, 2017

      This was really bland

    • TeresaWitt
      Jul 11, 2017

      This was really boring and bland.

    • mmounteer
      Jul 5, 2017

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