2 cups frozen peas, thawed
1 pound penne rigate or ziti pasta
1 cup part-skim ricotta cheese (or cottage 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
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.
(based on individual servings)
Total Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 16 mg
Sodium: 395 mg
Carbohydrates: 70 g
Fiber: 6 g
Protein: 19 g
Originally published in . I found it on The Daily Green.