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Pasta Primavera With Ricotta And Herbs

Ingredients: 

6 ounces uncooked fettuccine
1 cup reduced-fat ricotta cheese
1/2 cup low-fat (1%) milk
4 teaspoons olive oil
1 garlic clove minced
1/2 teaspoon red pepper flakes
1 1/2 cups sliced yellow squash
1 1/2 cups sliced zucchini
1 cup red bell pepper strips
1 cup fresh or frozen peas
1 teaspoon salt-free Italian herb blend
1/2 cup freshly-grated Parmesan cheese

Yield: 

4 Servings

Method: 

Cook fettuccine according to package instructions, omitting salt. Drain and keep warm.

Whisk together ricotta and milk in small bowl.

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.

Combine fettuccine, vegetables and ricotta cheese mixture in large bowl. Toss to coat evenly. Sprinkle with Parmesan cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 1 Meat, 2 Vegetable, 2 Fat.

Nutrition Facts: Calories 372; Calories from Fat 28%; Total Fat 12g; Saturated Fat 4g; Protein 21g; Carbohydrates 47g; Cholesterol 20mg; Sodium 301mg; Dietary Fiber 7g.