Creamy Pasta Primavera - cooking recipe

Ingredients

3 c. fresh vegetables (mixture of red pepper, broccoli florets, sliced carrots, snow peas, etc.)
8 oz. fettucini
15 oz. Ricotta cheese
1 c. milk
1/2 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg
4 oz. shredded Mozzarella cheese

Preparation

Cook vegetables separately in boiling, salted water until crisp-tender.
Drain.
Cook fettuccini according to package directions and drain.
Bring Ricotta cheese, milk and seasonings to a boil.
Stir in Mozzarella.
Stir in vegetables and heat. Remove from heat and add fettucini.
Toss to coat.
Serves 4.