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If you're looking for a new side dish, try out this peas and pasta recipe. It is great for any occasion, from dinner at home to picnics!




  • 13.25 ounces whole grain pastaPeas and pasta in a bowl with a spoon.
  • 2 cups fresh or frozen peas
  • 1 cup part-skim ricotta cheese
  • 1/4 cup (loosely packed) fresh parsley, chopped
  • 1/4 cup grated or shredded Parmesan cheese
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoon olive oil
  • 2 cups grape tomatoes


  1. Bring a large pot of water to a boil. Add the pasta and cook as the label directs. Add peas to the pot when the pasta has 2 minutes of cooking time remaining.
  2. In a medium bowl, combine ricotta, parsley, Parmesan, lemon zest, salt and pepper. Set aside until needed.
  3. Heat a large skillet over medium-high heat. Add oil. When oil shimmers add tomatoes. Cook 6 to 8 minutes or until tomatoes burst and are heated through. Shake pan often during cooking.
  4. When pasta is done, remove 1/2 cup of the pasta water and set aside. Drain pasta/pea mixture and add to skillet with cooked tomatoes. Stir in reserved pasta water.
  5. Serve pasta topped with ricotta mixture.

Serves 6.

Nutrition Facts  
Servings Per Recipe: 6  
Amounts Per Serving  
Calories: 351  
  % Daily Value
Total Fat: 7 g 11%
Saturated Fat: 3 g 15%
Cholesterol: 15 mg 5%
Sodium: 351 mg 15%
Carbohydrate: 58 g 19%
Dietary Fiber: 8 g 33%
Protein: 18 g 36%
Vitamin A 20%
Vitamin C 37%
Calcium 20%
Iron 20%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA. 

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