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.