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