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

 

source: www.fbnr.com

Publications International, Ltd.