 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Not only is this nicely seasoned pasta and vegetable blend good, it's good for you.Janet Boulger, Botwood, Newfoundland and Labrador Ingredients:
1 cup light ricotta cheese |
1/2 cup fat-free milk |
1 garlic clove, minced |
1/2 teaspoon crushed red pepper flakes |
4 teaspoons olive oil |
1 each medium green, sweet red and yellow pepper, julienned |
1 medium zucchini, sliced |
1 cup frozen peas |
1/4 teaspoon dried oregano |
1/4 teaspoon dried basil |
6 ounces fettuccine, cooked and drained |
Directions:
1. 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.
|
|