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.
Ingredients
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
Prep and Cook Time
22 minutes
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.
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