Creamy Ricotta Pepper Fettuccine
A quick, meatless skillet dinner with colorful peppers, zucchini, and creamy ricotta tossed with fettuccine.
- Prep20 min
- Total20 min
- DifficultyEasy
- Servings6
This vibrant pasta dish comes together in just 20 minutes, making it perfect for busy weeknights. The creamy ricotta sauce is lightened with milk, while the sautéed peppers and zucchini add freshness and crunch.
Serve it immediately for the best texture, as the cheese mixture coats the pasta beautifully. It's a satisfying, meatless meal that feels indulgent yet simple.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a small bowl, whisk together the ricotta and milk until smooth; set aside.
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and red pepper flakes; sauté for 1 minute until fragrant.
- Add the julienned green, red, and yellow peppers, sliced zucchini, thawed peas, oregano, and basil. Cook and stir over medium heat until the vegetables are crisp-tender, about 5 minutes.
- Add the cooked fettuccine to the skillet, then pour the ricotta mixture over the pasta. Toss everything together until well coated.
- Serve immediately, with extra pepper flakes if desired.
💡 Tips
- For a creamier sauce, use whole-milk ricotta instead of part-skim.
- If you don't have fettuccine, any long pasta like tagliatelle or linguine works well.
- Add a handful of fresh herbs like parsley or basil just before serving for extra freshness.
Inspired by a recipe from Taste of Home