Ingredients Jump to Instructions ↓

  1. ( view qty in metric system instead )

  2. 1/4 cup part skim ricotta cheese

  3. 2 tbsp. low fat sour cream

  4. 1/2 cup dry white wine

  5. 1/4 tsp. salt

  6. 1/4 tsp. pepper

  7. 8 ounces uncooked whole wheat fettuccine noodles

  8. 2 tbsp. olive oil

  9. 1 cup small broccoli florets

  10. 2 medium carrots, peeled and cut into matchsticks

  11. 1 red bell pepper, stemmed, seeded and cut into matchsticks

  12. 3 cloves garlic, peeled and minced

  13. 2 tsp. crumbled dried basil

  14. 1 tbsp. minced fresh parsley leaves

  15. 3/4 tsp. dried thyme

  16. 2 large tomatoes, diced

Instructions Jump to Ingredients ↑

  1. Combine ricotta and sour cream in a food processor and bl;end until smooth. Place the white wine in a small saucepan and boil until reduced to 1/4 cup. Remove the pan from the heat and stir in the ricotta mixture, salt and pepper. Cover the pan and keep sauce warm. Heat a large saucepan of lightly salted water to a boil. Add pasta and boil until just tender, stirring frequently. Meanwhile, heat olive oil in a large saucepan over medium high heat. Add broccoli florets, carrots, bell pepper, garlic, basil, parsley and thyme. Cook about 5 minutes until vegetables are crisp tender, stirring frequently. Drain the cooked pasta and add to the pan along with the ricotta mixture. Toss well to coat. Divide between plates and sprinkle with tomatoes. Serve immediately.


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