| 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.
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 sauce with Whole Grain Rotini