Penne with Peas, Grape Tomatoes and Ricotta

Comments

Whip up this pasta dish in no time. Sweet peas and ricotta cheese make it a meal to remember.

SERVINGS
6

COOK TIME
20

TOTAL TIME
55

INGREDIENTS
2 cups frozen peas, thawed
1 pound penne rigate or ziti pasta
1 cup part-skim ricotta cheese
1/4 cup loosely packed fresh parsley leaves, chopped
1/4 cup freshly grated Romano cheese
2 teaspoons grated fresh lemon peel (from 1 lemon)
Salt and ground black pepper
2 teaspoons olive oil
1 pint grape tomatoes

PREPARATION
1. Heat large covered saucepot of salted water to boiling over high heat.

2. Meanwhile, if using fresh peas, shell by running thumb along length of seam to open pod and release peas.

3. Add pasta to boiling water and cook as label directs. Add fresh peas to saucepot when pasta has 2 minutes cooking time remaining.

4. While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 teaspoon salt, and 1/4 teaspoon pepper; set aside. In 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. Drain pasta and peas.

6. To skillet with tomatoes, add pasta with fresh peas (or thawed frozen peas) and reserved cooking water; stir to combine. Spoon into 6 bowls and dollop with ricotta mixture.

NUTRITIONAL INFORMATION
(based on individual servings)
Calories: 420
Total Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 16 mg
Sodium: 395 mg
Carbohydrates: 70 g
Fiber: 6 g
Protein: 19 g

SERVING SUGGESTIONS
Pair with Bruschetta with Roased Peppers and Arugula and Watercress Salad.

Originally published in