Summer Pepper Ricotta
This recipe takes advantage of summer bounty. Use fresh peas, fresh oregano, fresh peppers, fresh zucchini, and fresh herbs from the garden to make this dish pop. Try it with the Carlton Cellars Pinot Blanc or the Colosi Salina Rosso from this month’s wine club.
1 cup part-skim ricotta cheese
1/2 cup fat-free milk
4 tsp Olivelle Rosemary Olive Oil
1 garlic clove, minced
1/2 tsp crushed red pepper flakes
1 medium green pepper, julienneed
1 medium sweet red 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
Parmesan Cheese, for garnish
1. Whisk together ricotta cheese and milk; set aside.
2. In a large skillet, heat oil over medum heat. Add garlic and pepper flakes; saute for 1 minute.
3. Add next 7 ingredients. Cook and stir over medium heat until vegetables are crisp-tender, about 5 minutes.
4. Add cheese mixture to fettuccine, top with vegetables. Toss to coat. Serve Immediately.
This is a milder flavored dish with a spicy kick. To punch up the flavor use fresh herbs in place of dried.
Sprinkle with parmesan cheese before serving.