Pepper Ricotta Primavera
Garlic, peppers and herbs top creamy ricotta cheese in this meatless skillet meal you can make in just 20 minutes.
Prep time:
Serving size: 6
Calories per serving: 384
Ingredients:
Serving size: 6
Calories per serving: 384
1 cup ricotta cheese
1/2 cup 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
Directions:
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.
Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.
Source: tasteofhome.com
Add cheese mixture to fettuccine; top with vegetables. Toss to coat. Serve immediately.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
