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Pepper Ricotta Primavera

2.8 | 12 Reviews
Total Time:Prep/Total Time: 20 min.

By Taste Of Home Editorial Team

Recipe by Janet Boulger, Botwood, Newfoundland and Labrador

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 29, 2022

Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes. —Janet Boulger, Botwood, Newfoundland and Labrador


Test Kitchen 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.
    • TEST KITCHEN APPROVED

    Pepper Ricotta Primavera

    2.8 | 12 Reviews Add your review
    Yield:6 servings
    Prep:20 min
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    Ingredients

    • 1 cup part-skim ricotta cheese
    • 1/2 cup fat-free milk
    • 4 teaspoons olive oil
    • 1 garlic clove, minced
    • 1/2 teaspoon 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
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon dried basil
    • 6 ounces fettuccine, cooked and drained
    Text Ingredients
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    Directions

    1. 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.
    2. Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.

    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, 1/2 fat.
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