While pasta primavera is an American dish, the name itself is Italian for "Spring Pasta." Garden-Fresh Primavera embraces the springtime feeling with a cornucopia of fresh vegetables, from crisp bell peppers to juicy zucchinis to bright green peas. All of these fresh delights are mixed in a cheesy sauce with tender fettuccine for a pasta experience that is as refreshing as it is hearty. Garden-Fresh Primavera comes together without much fuss and in under half an hour, so you can always throw it together for a wonderful lunch or a light dinner that emphasizes flavor over fastidiousness. Spring truly has come!
Ingredients• 1 cup part-skim ricotta cheese • 1/2 cup fat-free milk • 4 teaspoons olive oil • 1 clove of garlic, 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 cup frozen peas, thawed • 1/4 teaspoon dried oregano • 1/4 teaspoon dried basil • 6 ounces fettuccine, cooked, drained
Whisk together the ricotta cheese and the milk.
In a large skillet, heat the olive oil over medium heat.
Add the garlic and the pepper flakes to the hot oil and sauté until fragrant, about 1 minute.
Add the green pepper, red pepper, yellow pepper, zucchini, peas, oregano, and basil.
Cook and stir until the vegetables are crisp on the outside and tender on the inside, about 5 minutes.
Add the ricotta cheese mixture to the fettuccine.
Top the fettuccine with the vegetables and toss to coat. Serve.