Ricotta Primavera
1 cup part-skim ricotta cheese
½ cup fat-free milk
4 tsp olive oil
1 garlic clove, minced
½ tsp 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 tsp dried oregano
¼ tsp dried basil
6 oz fettuccine, cooked and drained
Whisk together ricotta cheese and milk; set aside. In a large skillet, heat oil over medium heat. Add garlic and pepper flakes; saute 1 minute. Add next 7 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes.
Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.
Tips: This is a milder flavored dish with a spicy kick. To punch up the flavor use fresh herbs in place of dried. Sprinkle with parmesan cheese before serving.
Nutrition Facts
1 cup: 229 calories, 7g fat (3g saturated fat), 13mg cholesterol, 88mg sodium, 31g carbohydrate (6g sugars, 4g fiber), 11g protein. Diabetic Exchanges: 2 starch, 1 medium-fat meat, ½ fat.