Saturday, January 5, 2019

Fusilli with Peppers and Zucchini

I need to learn all these different pastas. Even though this recipe has some carbs 21there are only 167 calories per serving. Serves 4 Total Time: 35 minutes. 


1/2 pkg. 8oz fusilli, cooked according to package instructions 
1 teaspoon olive oil 
1 medium red pepper, cut into 1” pieces 
1 medium yellow pepper, cut into 1” pieces 
1 medium bulb fennel, cut into strips 
1 medium zucchini, cut into strips 
1 clove garlic, crushed 
1 teaspoon dried oregano 
2/3 cup low-fat ricotta cheese 
1/4 cup parsley, chopped 
2 tablespoons grated Parmesan cheese 
1/4 teaspoon pepper 


While pasta is cooking according to package instructions heat the oil in a nonstick skillet on medium/high heat. Add the red and yellow peppers, fennel, garlic, zucchini and oregano; sauté 5 minutes or until the vegetables are tender. When pasta is done save 1/4 cup of the pasta water and drain the rest. In a medium size bowl add the pasta, saved pasta water and the vegetable mixture; toss in the ricotta, parsley, Parmesan cheese and pepper. Yum Yum!

These are just the pasta short shapes

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