Pasta with Ricotta and Peas
Just boil the pasta and saute the vegetables, then toss everything together for this quick meatless meal.
Ingredients
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12 ounces whole-wheat pasta
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1/2 cup part-skim ricotta
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3 tablespoons olive oil
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1 clove garlic, chopped
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1 cup fresh peas
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1 teaspoon salt
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1/2 teaspoon freshly ground black pepper
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1 cup halved yellow grape tomatoes
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1 lemon, zested
Directions
1.
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.
2.
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.
3.
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
Calories 323, Total Fat 10 g, Carbohydrate 48 g, Protein 11 g.
Percent Daily Values are based on a 2,000 calorie diet
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