Lemony Ricotta-Green Pea Pasta
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 12 oz whole-grain penne pasta
- 2 lemons
- ¾ cup fresh parsley leaves, divided
- 3 cloves garlic, minced
- 1 (15-oz) container whole milk ricotta cheese
- 1 (12-oz) pkg frozen green peas, thawed (or use fresh)
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, grate 2 tsp zest and squeeze ¼ cup lemon juice from lemons. Combine ½ cup parsley and garlic in a food processor or blender; pulse until finely chopped. Add lemon zest, lemon juice, ricotta, 1½ cups peas, oil, salt, and pepper; process until combined.
- Toss pasta with remaining peas and sauce. Sprinkle with Parmesan and ¼ cup parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
513
|
513
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 22 | 22 |
| Carb (g) | 55 | 55 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 570 | 570 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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