‹ Back to Pepper Ricotta Primavera

Print Options

Pepper Ricotta Primavera Exps Thjj17 8919 B02 08 1b 2

Pepper Ricotta Primavera

TOTAL TIME: Prep/Total Time: 20 min. YIELD: 6 servings.
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

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

  • 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 7 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes.
  • 2. Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.

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.

© 2024 RDA Enthusiast Brands, LLC