| 1 box | BARILLA® Whole Grain Rotini |
| 3 tablespoons | extra virgin olive oil |
| 2 cloves | garlic, chopped |
| 1 whole | red bell pepper, julienne |
| 1 cup | sugar snap peas |
| ¼ cup | white wine |
| ½ cup | chicken broth |
| 1 cup | ricotta cheese |
BRING a large pot of salted water to a boil
SAUTÉ the garlic in olive oil until slightly yellow 2-3 minutes.
ADD julienne red bell peppers and halved sugar snap peas, sauté for 2 minutes.
DEGLAZE pan with white wine and reduce until the liquid is almost dry, about three minutes.
strong>ADD chicken broth and reduce again by half.
COOK Whole Grain Rotini according to package directions.
REMOVE sauce mixture from the heat; add ricotta cheese and mix thoroughly. Toss Whole Grain Rotini with sauce.