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
| Servings | Prep Time |
| 6servings | 20minutes total |
| Servings | Prep Time |
| 6servings | 20minutes total |
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
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1 cup: 229 calories, 7g fat (3g saturated fat), 13mg cholesterol, 88mg sodium, 31g carbohydrate (6g sugars, 4g fibre), 11g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, 1/2 fat.
