Pasta Primavera with Ricotta and Herbs
High in complex carbohydrates and low in fat, pasta can be an important
part of a healthful diet if it is not combined with high-fat sauces or
cheeses. Here it is teamed with lots of fresh vegetables and reduced-
fat ricotta cheese.
6 ounces uncooked fettuccine
1 cup reduced-fat ricotta cheese
1/2 cup low-fat (1%) milk
4 teaspoons olive oil
1 clove garlic, minced
1/2 teaspoon red pepper flakes
1-1/2 cups yellow squash, sliced
1-1/2 cups zucchini, sliced
1 cup red bell pepper strips
1 cup peas, fresh or frozen
1 teaspoon salt-free Italian herb blend
1/2 cup freshly grated Parmesan cheese
1. Cook fettuccine according to package instructions, omitting salt.
Drain and keep warm. Whisk together ricotta and milk in small bowl.
2. Heat olive oil in large nonstick skillet over medium heat until hot.
Add garlic and red pepper flakes. Cook and stir 1 minute. Add yellow
squash, zucchini, bell pepper, peas and herb blend. Cook and stir
5 minutes or until vegetables are crisp-tender.
3. Combine fettuccine, vegetables and ricotta cheese mixture in large
bowl. Toss to coat evenly. Sprinkle with Parmesan cheese.
Makes 4 servings
Prep and Cook Time: 22 minutes
Nutrients per Serving Dietary exchanges
Calories 372 2-1/2 Starch
Calories from Fat 28 % 2 Vegetable
Total Fat 12 g 1 Meat
Saturated Fat 4 g 2 Fat
Cholesterol 20 mg
Carbohydrate 47 g
Fiber 7 g
Protein 21 g
Sodium 301 mg
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