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Penne with Peas, Grape Tomatoes, and Ricotta

  • 20minutes
  • 420calories

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Source: www.goodhousekeeping.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B6, B9, B12, H, C
MineralsNatrium, Chromium, Silicon, Calcium, Iron, Magnesium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 pound(s) fresh peas in the pod , or 2 cups frozen peas, thawed

  2. 1 pound(s) penne rigate or ziti pasta

  3. 1 cup(s) part-skim ricotta cheese

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

  5. 1/4 cup(s) Romano cheese , freshly grated

  6. 2 teaspoon(s) (from 1 lemon)

  7. fresh lemon peel , grated

  8. Salt and ground black pepper

  9. 2 teaspoon(s) olive oil

  10. 1 pint(s) grape tomatoes

Instructions Jump to Ingredients ↑

  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.

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