Ingredients
1 cup part-skim ricotta cheese1/2 cup fat-free milk4 teaspoons olive oil1 garlic clove, minced1/2 teaspoon crushed red pepper flakes1 medium green pepper, julienned1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1 medium zucchini, sliced1 cup frozen peas, thawed1/4 teaspoon dried oregano1/4 teaspoon dried basil6 ounces fettuccine, cooked and drained
Preparation
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.
