Instructions: Cook fettuccine according to package instructions, omitting salt. Drain and keep warm.

Whisk together ricotta and milk in small bowl.

Heat olive oil in large nonstick skillet over medium heat until hot. Add garlic and red pepper flakes. Cook and stir 1 minute. Add yellow squash, zucchini, bell pepper, peas and herb blend. Cook and stir 5 minutes or until vegetables are crisp-tender.

Combine fettuccine, vegetables and ricotta cheese mixture in large bowl. Toss to coat evenly. Sprinkle with Parmesan cheese.

This recipe yields 4 servings.

Comments: High in complex carbohydrates and low in fat, pasta can be an important part of a healthful diet if it is not combined with high-fat sauces or cheeses. Here it is teamed with lots of fresh vegetables and reduced-fat ricotta cheese.

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