Directions:
- In a small bowl, whisk ricotta cheese and milk; set aside. In a large skillet, saute garlic and pepper flakes in oil for 1 minute. Add peppers, zucchini, peas, oregano and basil. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes. Place fettuccine in a large bowl; add vegetables and cheese mixture. Toss to coat; serve immediately. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 264.7 Kcal (1108 kJ) | ||
| Calories from fat | 86.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.59g | 15% | |
|---|---|---|---|
| Cholesterol | 47.56mg | 16% | |
| Sodium | 77.7mg | 3% | |
| Potassium | 169.34mg | 4% | |
| Total Carbs | 33.98g | 11% | |
| Sugars | 7.12g | 28% | |
| Dietary Fiber | 2.71g | 11% | |
| Protein | 10.92g | 22% | |
| Vitamin C | 30.6mg | 51% | |
| Iron | 1.4mg | 8% | |
| Calcium | 119.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 205.84 Kcal (862 kJ) | ||
| Calories from fat | 67.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.45g | 15% | |
|---|---|---|---|
| Cholesterol | 36.98mg | 16% | |
| Sodium | 60.42mg | 3% | |
| Potassium | 131.69mg | 4% | |
| Total Carbs | 26.42g | 11% | |
| Sugars | 5.53g | 28% | |
| Dietary Fiber | 2.11g | 11% | |
| Protein | 8.49g | 22% | |
| Vitamin C | 23.8mg | 51% | |
| Iron | 1.1mg | 8% | |
| Calcium | 92.8mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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