Categories: Pasta

Ingredients

• 1 cup ricotta cheese
• 1/2 cup milk
• 4 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp 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 tsp dried oregano
• 1/4 tsp dried basil
• 6 oz. fettuccine, cooked and drained

Directions

1. 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.

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