Try this light and healthy spring pasta dish!

Ingredients:

  • 1 cup part-skim ricotta cheese
  • ½ cup fat-free milk
  • 4 teaspoons olive oil
  • 1 garlic clove, minced
  • ½ 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
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried basil
  • 6 ounces fettuccine, cooked and drained

Directions:

  1. Whisk together ricotta cheese and milk; set aside.
  2. In a large skillet, heat oil over medium heat.
  3. Add garlic and pepper flakes; sauté 1 minute.
  4. Add all peppers, zucchini, peas, oregano, and basil.
  5. Cook and stir over medium heat until vegetables are crisp/tender, about 5 minutes.
  6. Add cheese mixture to cooked fettuccine and top with vegetables.
  7. Toss and serve!
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