Lemony Pea and Ricotta Pasta
Wine Recommendation
Matua Sauvignon Blanc
Ingredients
- 12 oz whole grain penne pasta
- 1 lemon
- ½ cup chopped fresh parsley
- 2 cloves garlic, smashed
- 1 (12-oz) pkg frozen green peas, thawed and divided
- 1 cup whole milk ricotta cheese
- ¼ cup olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 cup grated Parmesan cheese
Instructions
- Cook pasta in a large saucepan according to package directions. Drain and return pasta to pan.
- Grate zest and squeeze juice from lemon. Set aside.
- Process parsley and garlic in a food processor or blender until finely chopped. Add 1¼ cups peas, ricotta, oil, lemon zest, lemon juice, salt, and pepper; pulse until combined.
- Add pea mixture to pasta. Stir in remaining peas and Parmesan.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
459
|
459
|
| Fat (g) | 20 | 20 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 19 | 19 |
| Carb (g) | 54 | 54 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 544 | 544 |
| T. Sugs (g) | 5 | 5 |
| A. Sugs (g) | 0 | 0 |
Quick & Healthy Meal Plan
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