Just noodling around. Pasta-tively amazing!
Ingredients
Makes 6 servings
- 1 garlic clove, minced
- 1 medium green 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
- 4 teaspoons olive oil
- 1/2 teaspoon crushed red pepper flakes
- 1 medium sweet red pepper, julienned
- 1 cup part-skim ricotta cheese
- 1/2 cup fat-free milk
- 1 medium sweet yellow pepper, julienned
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.
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.