Penne with Ricotta and Peas

Ingredients

• Salt and pepper
• 1 cup frozen peas
• 1 pound penne, ziti or other cut pasta
• About 1 cup ricotta, preferably fresh
• 1 tablespoon softened butter
• 1 cup freshly grated Parmesan cheese

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    691 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 92 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 33 grams protein; 58 milligrams cholesterol; 484 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Bring a large pot of water to boil, and salt it. In a separate pot, cook peas in boiling salted water to cover, until just tender, about 3 minutes. Drain, rinse in cold water, drain again and set aside.
2. Cook pasta in the large pot. While it is cooking, mix ricotta, butter and half the Parmesan in a warm bowl. When pasta is almost done, remove about a cup of its cooking water, and use as much as you need to make ricotta mixture into a sauce.
3. Toss pasta with ricotta mixture and peas. Sprinkle with salt and black pepper, add more cooking water if necessary, and serve, passing remaining Parmesan at the table.

30 minutes