Pepper Ricotta Primavera

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!