Pasta Primavera With Ricotta And Herbs Recipe - Cooking Index
Pasta Primavera With Ricotta And Herbs Recipe - Cooking Index
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.
Courses: Main Course| 6 oz | 170g | Uncooked fettuccine |
| 1 cup | 146g / 5.1oz | Reduced-fat ricotta cheese |
| 1/2 cup | 118ml | Low-fat (1%) milk |
| 4 teaspoons | 20ml | Olive oil |
| 1 | Garlic clove - minced | |
| 1/2 teaspoon | 2.5ml | Red pepper flakes |
| 1 1/2 cups | 355ml | Sliced yellow squash |
| 1 1/2 cups | 355ml | Sliced zucchini |
| 1 cup | 237ml | Red bell pepper strips |
| 1 cup | 237ml | Fresh or frozen peas |
| 1 teaspoon | 5ml | Salt-free Italian herb blend |
| 1/2 cup | 73g / 2.6oz | Freshly-grated Parmesan cheese |
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.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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