Lemony Ricotta-Green Pea Pasta
Ingredients
- 1 (12-oz) pkg gluten-free penne pasta
- 2 lemons
- ¾ cup fresh parsley leaves, divided
- 3 cloves garlic, minced
- 1 (15-oz) carton whole milk ricotta cheese
- 1 (12-oz) pkg frozen green peas, thawed and divided
- 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 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 sauce and remaining peas. Sprinkle with Parmesan and ¼ cup parsley.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
412
|
412
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 9 | 9 |
| Protein (g) | 17 | 17 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 4 | 4 |
| Sodium (mg) | 562 | 562 |
Gluten Free Meal Plan
This recipe selected from the eMeals Gluten Free Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
