• 12   ounces 
    whole-wheat pasta
  • 1/2  cup 
    part-skim ricotta
  • 3   tablespoons 
    olive oil
  • 1   
    clove garlic, chopped
  • 1   cup 
    fresh peas
  • 1   teaspoon 
  • 1/2  teaspoon 
    freshly ground black pepper
  • 1   cup 
    halved yellow grape tomatoes
  • 1   
    lemon, zested
Boil a large pot of salted water and cook pasta according to package directions. Drain, reserving 1 cup of cooking liquid. In a bowl, toss hot pasta and the ricotta cheese until combined.
Warm olive oil in a large skillet over medium-high heat. Add the garlic first, then the peas, salt, and pepper; saute for about 4 minutes. Add reserved cooking liquid and continue cooking until peas are tender and bright green, about 4 more minutes.
Add the ricotta pasta to the pan; toss over low heat to combine. Add tomatoes and mix. Transfer to a serving bowl and sprinkle with lemon zest.
Nutrition information
Per Serving: cal. (kcal) 323, Fat, total (g) 10, carb. (g) 48, pro. (g) 11, Percent Daily Values are based on a 2,000 calorie diet
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