1/2 c. part skim Ricotta cheese, room temp.
2 tbsp. skim milk
Salt & freshly ground pepper to taste
1 tbsp. + 1 tsp. unsalted butter
1/2 c. cubed red bell pepper
13 oz. peeled & deveined shrimp
1/2 c. fresh or frozen peas, steamed
1/2 c. each blanched sliced carrots, sliced fresh mushrooms & broccoli florets
1 1/2 c. hot cooked linguini, fusilli, or pasta of your choice
1 tbsp. + 1 tsp. grated Parmesan cheese

In food processor or blender, process Ricotta, skim milk, salt and pepper until smooth; set aside. In large skillet, heat butter until bubbly; add red pepper and saute 3 minutes. Add shrimp and remaining vegetables; stir over medium high heat about 5 minutes or just until shrimp turn pink. In large serving bowl, toss pasta with creamed Ricotta mixture. Add vegetables, shrimp and Parmesan cheese; toss thoroughly. Makes 4 servings.