Friday, March 21, 2008

Pasta With Ricotta And Peas

Prep/Total Time: 15 minutes
Yield: 6 servings

12 ounces whole wheat pasta
1/2 cup part-skim ricotta
3 tbsp olive oil
1 clove garlic, chopped
1 cup fresh peas
1 tsp salt
1/2 tsp black pepper
1 cup halved yellow grape tomatoes
1 lemon, zested

Boil a pot of water and cook pasta according to package directions. Drain, reserving one cup of cooking liquid. In a bowl, toss hot pasta and ricotta cheese until combined.

Warm olive oil in a large skillet and add garlic, peas, salt and pepper. Saute for about 4 minutes, then add cooking liquid and cook until peas are bright green and tender, about 4 more minutes.

Add the ricotta pasta to the pan, toss over low heat to combine. Add tomatoes and mix. Sprinkle with lemon zest.

Tips and Tricks
My super picky son ate this healthier version of mac and cheese with no complaints. I used frozen peas and skipped the cooking in the pan step. Instead, I steamed them in the microwave. I also used dried lemon peel in place of the freshly zested lemon. Use regular orange grape tomatoes if you can't find yellow ones.
Make It Healthier
Omit salt.
How Kids Can Help
Pour pasta into water. Measure spices.

Nutrition Facts
one serving equals 323 calories, 11 g protein, 10 g fat, 48 g carbohydrate, 68 mg calcium, 5 g fiber

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