Pasta Primavera

• 1 (8 oz.) pkg. rotelle pasta
• 2 c. broccoli florets
• 1 c. diced red bell peppers
• 1 Tbsp. butter
• 2 garlic cloves, minced
• 1 c. Ricotta cheese
• 1/4 c. Parmesan cheese
• 1/3 c. 1% milk
• 1 1/2 tsp. dried basil leaves, crushed
• 3/4 tsp. salt
• 1/8 tsp. pepper

1. In a large saucepan over high heat, bring 3 quarts of water to a boil.
2. Add rotelle; cook 10 minutes.
3. Add broccoli and red peppers.
4. Cook 3 to 4 minutes longer or until pasta and vegetables are just tender; drain and set aside.
5. In a medium size saucepan over medium heat, heat butter until hot.
6. Add garlic.
7. Cook 2 to 3 minutes or until golden.
8. Remove from heat.
9. Stir in Ricotta and Parmesan cheeses, milk, basil, salt and ground pepper.
10. Return pasta and vegetables to large saucepan.
11. Add Ricotta mixture.
12. Toss to coat thoroughly.
13. Serve hot or cover and refrigerate 2 hours to serve as a salad.

rotelle pasta, broccoli florets, red bell peppers, butter, garlic, ricotta cheese, parmesan cheese, milk, basil, salt, pepper

Taken from www.cookbooks.com/Recipe-Details.aspx?id=909238 (may not work)