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Pasta Primavera with Ricotta and Herbs

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 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

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

Food exchange 2-1/2 Starch 2 Vegetable 1 Meat 2 Fat
Calories 372 Calories from Fat 28 % Total Fat 12 g Saturated Fat 4 g 
Cholesterol 20 mg Carbohydrate 47 g Fiber 7 g Protein 21 g Sodium 301 mg

Courtesy Diabetic Cooking

Serves 4