• 1 large carrots, cut diagonally into 1 inch pieces
• 6 ounces asparagus, cut diagonally into 1 inch pieces
• 1 zucchini, sliced
• 3/4 lb. fettuccine
• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 2 Tbs. unsalted butter
• 2 cloves garlic, crushed
• 1 red bell pepper, seeded and cut into thin strips
• 1/4 cup grated Parmesan cheese
• 1/2 cup fresh basil, chopped

Place carrots and asparagus in a steamer basket over boiling water. Cover and steam 3 minutes. Add zucchini and steam another 3 minutes. Remove steamer basket and rinse vegetables under cold water. Drain and set aside. Cook pasta in boiling salted water 8-10 minutes until al dente. Drain and set aside. Combine ricotta and heavy cream in a blender or bowl and mix until smooth. Melt butter in a large heavy nonstick skillet over medium heat. Sauté garlic and bell pepper 1 minute (do not brown garlic). Stir in ricotta mixture and bring to a boil, stirring occasionally. Stir in remaining vegetables, pasta, Parmesan cheese, basil and salt and pepper to taste. Toss until heated throughout and serve.

Per serving: calories 883, fat 28.8g, 29% calories from fat, cholesterol 91mg, protein 31.2g, carbohydrates 124.6g, fiber 6.5g, sugar 9.1g, sodium 180mg, diet points 19.3.

Dietary Exchanges: Milk: 0.1, Vegetable: 1.2, Fruit: 0.0, Bread: 7.7, Lean meat: 1.3, Fat: 4.6, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chianti.