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!

 

 

Ingredients

• 13.25 ounces whole grain pasta
• 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

Directions

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.

*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.