Pepper Ricotta Primavera
Total TimePrep/Total Time: 20 min.
- 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 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.
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Nutrition Facts1 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.
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.
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.
Oct 13, 2017
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.
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.
Jul 20, 2017
Absolutely tasteless and bland. Went right in the garbage.
Jul 20, 2017
This was really bland
Jul 11, 2017
This was really boring and bland.
Jul 5, 2017
This recipe was fast and easy but the sauce was bland.
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