Combine water, pepper, onion, tomato, oil, salt, and ground pepper in a nonstick skillet over medium-low heat. Cover and cook, stirring frequently, until vegetables are tender and liquid evaporates, 15 to 18 minutes. Add more water, 1/4 cup at a time, if liquid evaporates too fast. Meanwhile, cook Fusilli according to package instructions. Drain and put in a serving bowl. Transfer vegetables to a blender or food processor. Add ricotta cheese and purée. Pour over Fusilli and toss to coat. Serve, sprinkled with parsley and Parmesan cheese. Serving Size: 4

Nutritional profile per serving: Calories 233, Total fat 5g, Saturated fat2g, Cholesterol 6mg, Sodium 199mg, Carbohydrate 38g, Fiber 2g, Protein9g,Calcium 90mg

Recipe By: Make It Snappy Shared by: Patty McDuffy, Pattys diet REcipes

MC Formatted by Mary [mnmpoms@ponyexpress.net]


NOTES : If yellow peppers are unavailable, red or orange will work just as well. But steer clear of green peppers — the flavor is too strong.

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