Ingredients
-
12 ounces fettuccine
-
1/4 cup white wine
-
1 cup onion, chopped
-
5 garlic cloves, minced
-
1 large red bell pepper, coarsely chopped
-
1 1/2 cups broccoli florets
-
1 tablespoon fresh chives, minced
-
2 tablespoons parmesan cheese, grated
-
1/3 cup ricotta cheese
-
1/3 cup stone ground mustard
-
1 teaspoon honey
-
salt and pepper
-
1 cup carrot, grated
-
1/2 cup nonfat sour cream
-
1/2 cup plain nonfat yogurt
Instructions
- Cook pasta until al dente. Drain well.
- Heat lightly oiled skillet over medium-high heat. When hot, add wine, onion and garlic.
- Cook and stir until soft, about 5 minutes.
- Add bell pepper, carrots, broccoli and chives. Cook just until tender, about 5 minutes.
- Combine yogurt, cheeses, sour cream, mustard and honey. Season with salt and pepper.
- Toss with veggies and pasta. Serve immediately.