Lemony Ricotta-Green Pea Pasta
Wine Recommendation
Starborough Sauvignon Blanc
Ingredients
- 4 oz whole-grain penne pasta
- 1 lemon
- ¼ cup fresh parsley leaves, divided
- 1 clove garlic, minced
- ½ cup whole milk ricotta cheese
- 1 cup frozen green peas, thawed (or use fresh)
- 1 Tbsp olive oil
- ⅛ tsp salt
- ⅛ tsp pepper
- ⅓ cup freshly grated Parmesan cheese
Instructions
- Cook pasta according to package directions.
- Meanwhile, grate ¾ tsp zest and squeeze 1 Tbsp lemon juice from lemon. Combine 3 Tbsp parsley and garlic in a food processor or blender; pulse until finely chopped. Add lemon zest, lemon juice, ricotta, ½ cup peas, oil, salt, and pepper; process until combined.
- Toss pasta with ½ cup peas and sauce. Sprinkle with Parmesan and 1 Tbsp parsley.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
485
|
485
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 8 | 8 |
| Protein (g) | 22 | 22 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 10 | 10 |
| Sodium (mg) | 525 | 525 |
Quick & Healthy Meal Plan
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