Saturday, June 17, 2017

Pepper Ricotta Primavera

Pepper Ricotta Primavera
  • 1 cup ricotta cheese
  • 1/2 cup skim 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
  • 1/4 teaspoon oregano (I used 1/2 teaspoon)
  • 1/4 teaspoon basil (I used 1/2 teaspoon)
  • 6 oz fettuccine, cooked and drained
Whisk together ricotta cheese and milk, set aside.

In large skillet, heat oil over med heat.  Add garlic and pepper flake, saute 1 minute.
Add next 6 ingredients.
Cook and stir over med heat until vegetables are crisp-tender. (about 5 minutes)

Add cheese mixture to fettuccine, top with vegetables.
Toss to coat.
Serve immediately

Both Ken and I thought it was pretty good and I will make it again.

Happy Eating  🍴


  1. Hello, this looks delicious. I love all the ingredients. Thanks for sharing. Happy Sunday!

  2. Glad you and Ken liked the dish - it looks very nice.

    All the best Jan


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