Pasta Primavera

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Pasta Primavera

Pasta Primavera
1/2 lb. Nob Hill Trading Co. fettuccine
1 cup baby carrots each cut into 2 long halves
1 cup asparagus pieces
1 cup diced red bell pepper
1 cup part-skim ricotta cheese
1 cup plain yogurt
1/2 cup freshly grated Parmesan cheese
1/4 cup chopped fresh basil
Salt and pepper to taste
Prep time: 20 minutes
Cook time: 25 minutes

In a large pot, cook pasta in boiling water according to package directions until al dente; drain and rinse briefly with cold water. Return pasta to pot. In a medium saucepan, cook carrots in boiling water for 5 minutes or until crisp tender. Add asparagus and red pepper; cook for 2 to 3 minutes more. In a blender, mix ricotta cheese and yoghurt until smooth, thinning with a little skim milk if needed. Add cooked vegetables to pasta, then add ricotta-yoghurt sauce and Parmesan cheese, tossing well to coat pasta with sauce. Cook and stir over medium heat until mixture is hot. Stir in basil and season to taste with salt and pepper. Transfer to a large bowl and serve with additional Parmesan cheese, if desired.

Makes 4 servings.
Nutritional Information:
400 calories, 24 g protein, 10 g fat, 57 g carbohydrate, 4 g fiber, 31 mg cholesterol, 321 mg sodium


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