Samantha Nicole While pasta primavera is an American dish, the name itself is Italian for “Spring Pasta.” Garden-Fresh Primavera embraces the springtime feeling with a cornucopia of fresh vegetables, from crisp bell peppers to juicy zucchinis to bright green peas. All of these fresh delights are mixed in a cheesy sauce with tender fettuccine for a pasta experience that is as refreshing as it is hearty. Garden-Fresh Primavera comes together without much fuss and in under half an hour, so you can always throw it together for a wonderful lunch or a light dinner that emphasizes flavor over fastidiousness. Spring truly has come!
Ingredients
- 1 cup part-skim ricotta cheese
- 1/2 cup fat-free milk
- 4 teaspoons olive oil
- 1 clove garlic, 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 warm
Directions
Step 1 -Stir together the ricotta cheese and the milk.
Step 2 -In a large skillet, heat the olive oil over medium heat.
Step 3 -Add the garlic and the pepper flakes to the hot oil and sauté until fragrant, about 1 minute.
Step 4 -Add the green peppers, the red peppers, the yellow peppers, the zucchini, the peas, the oregano, and the basil.
Step 5 -Cook and stir until the vegetables are crisp on the outside and tender on the inside, about 5 minutes.
Step 6 -Add the ricotta-milk mixture to the fettuccine.
Step 7 -Top the fettuccine with the vegetables and toss to coat. Serve.
