Pasta Primavera With Ricotta And Herbs from Healthy Diabetic Recipes

Pasta Primavera With Ricotta And Herbs Recipe

Recipe Ingredients:

6 oz uncooked fettuccine
1 cup reduced-fat ricotta cheese
1/2 cup low-fat (1%) milk
4 tsp olive oil
1 garlic clove, minced
1/2 tsp red pepper flakes
1 1/2 cups sliced yellow squash
1 1/2 cups sliced zucchini
1 cup red bell pepper strips
1 cup fresh or frozen peas
1 tsp salt-free Italian herb blend
1/2 cup freshly-grated Parmesan cheese

Recipe Instructions:

Cook fettuccine according to package instructions, omitting salt. Drain and keep warm.

Whisk together ricotta and milk in small bowl.

Heat olive oil in large nonstick skillet over medium heat until hot. Add garlic and red pepper flakes. Cook and stir 1 minute. Add yellow squash, zucchini, bell pepper, peas and herb blend. Cook and stir 5 minutes or until vegetables are crisp-tender.

Combine fettuccine, vegetables and ricotta cheese mixture in large bowl. Toss to coat evenly. Sprinkle with Parmesan cheese.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 1 Meat, 2 Vegetable, 2 Fat.

Nutrition Facts: Calories 372; Calories from Fat 28%; Total Fat 12g; Saturated Fat 4g; Protein 21g; Carbohydrates 47g; Cholesterol 20mg; Sodium 301mg; Dietary Fiber 7g.

Comments: High in complex carbohydrates and low in fat, pasta can be an important part of a healthful diet if it is not combined with high-fat sauces or cheeses. Here it is teamed with lots of fresh vegetables and reduced-fat ricotta cheese.

Source:
"Diabetic Cooking at http://www.diabeticcooking.com"
S(Formatted for MC6):
"08-20-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© Publications International Ltd, 2002"

Servings: 4

“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.”

~ Henry Miller, American writer (1891-1980)

 

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