Use 1/2 lb of spaghetti, drain and toss with just enough parmesan cheese to coat it, didn't use the butter. I sauteed the peppers and onions first, used reduced fat cheeses, (2% mozzerella and some swiss & provolone that I needed to use up) used the ricotta right out of the container, no need to puree it. I used Napa Valley Tomato Basil sauce so no need for additional basil. Add garlic salt & garlic pepper. This was delicious and makes enough for a crowd!
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Use 1/2 lb of spaghetti, drain and toss with just enough parmesan cheese to coat it, didn't...
