8 ounces of whole-wheat spaghetti or other like pasta
1 cup part-skim ricotta cheese
1/2 cup low-fat milk
1 tablespoon of olive oil
3 cloves garlic, minced
2 large tomatoes, seeded and chopped (about 2 cups)
1 cup broccoli flowerets
1 medium red bell pepper, juilenned (about 1 cup)
1/8 teaspoon cayenne pepper
1 tablespoon SmartSpread
1/4 cup grated parmesan cheese
1 tablespoon chopped parsley
Directions
To prepare sauce, using an electric mixer set on low speed, beat ricotta and milk until smooth. Set aside.
In a large skillet, heat oil over medium heat. Add garlic; cook, stirring, for 1 minute. Add tomatoes, broccoli, red bell pepper, and cayenne pepper to skillet. Cook, stirring occasionally, for 6 minutes.
In a medium saucepan, melt butter over low heat. Stir in ricotta mixture, parmesan, and parsley. Cook, stirring constantly, until sauce thickens, about 4 minutes.
While sauce is cooking, prepare pasta according to package directions. Drain pasta in colander. Place pasta and vegetables in serving bowls. Pour sauce over vegetables. Serve immediately.
Serves 4
