Easy Peasy Pasta

  

Ingredients:

6 servings

2 cups fresh peas (or 2 cups frozen peas, thawed)

1 pound whole wheat pasta

1 cup part-skim ricotta cheese

1/4 cup (loosely packed) fresh parsley leaves (chopped)

1/4 cup Parmesan cheese

1 lemon zest (grated)

1/2 teaspoon salt

1/4 teaspoon pepper

2 teaspoons olive oil

2 cups grape tomatoes 

Instructions:

1. Heat large covered saucepot of water to boiling over high heat. Add pasta to boiling water and cook as label directs.

2. Add fresh peas to saucepot when pasta has 2 minutes cooking time remaining.

3. While pasta is cooking, in medium bowl, combine ricotta, parsley, Parmesan, lemon peel, salt and pepper; set aside.

4. In a 12-inch skillet, heat oil over medium-high heat. Add tomatoes and cook 6 to 8 minutes or until tomatoes burst and are heated through, shaking pan frequently. Remove skillet from heat.

5. Remove 1/2 cup pasta cooking water, set aside.

6. Drain pasta and peas.

7. To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine.

8. Spoon into 6 bowls and top with ricotta mixture. 

Nutrition information:

Source:

Fruits & Veggies More Matters




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