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Pasta with Ricotta and Peas Recipe


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     Pasta with Ricotta and Peas

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   6

12 oz whole-wheat pasta
1/2 cup part-skim ricotta
3 T olive oil
1 clove garlic, chopped
1 cup fresh peas
1 t salt
1/2 t freshly ground black pepper
1 cup halved yellow grape tomatoes
1 lemon, zested

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.
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.
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.
Serving Suggestions
can also mix in cooked carrot slices or broccoli

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