Healthy Twist to Fettuccini Alfredo

By Laura Coti Garrett

1 tbsp. olive oil
3/4 cup part-skim ricotta
1/2 cup pasta water
10 oz. package frozen peas
2 cloves garlic
1/4 tsp. red pepper
1 pound cooked fettuccini (reserve 1/2 cup pasta water before draining)

Sauté garlic and red pepper flakes in olive oil.  Wisk in ricotta and pasta water.  Add peas and pour over cooked pasta. Serve hot