A unique pasta dish with cheese, herbs and veggies.
Provided by Iron Chef Donatella Arpaia
Categories Trusted Brands: Recipes and Tips Libby's Fruits & Vegetables
Time 30m
Yield 5
Number Of Ingredients 8
Steps:
- Mix ricotta, 1/2 cup Parmesan and 1 tablespoon lemon zest in a small bowl. Season mixture with salt and pepper.
- Meanwhile, bring medium pot of generously salted water to boil. Add pasta and cook according to package directions until al dente. Drain pasta and reserve 1 cup of water.
- Heat butter in skillet over medium heat. Drain peas and cook 1 to 2 minutes. Add pasta to peas and cook for 1 minute.
- Pour pasta and peas into large bowl. Mix in ricotta mixture and 1/4 cup of pasta water.
- Stir until ricotta is evenly incorporated with pasta. If it is too dry, add reserved water. Add remaining Parmesan cheese and lemon zest and remove from heat.
- Add chopped mint and additional pepper.
Nutrition Facts : Calories 455.1 calories, Carbohydrate 70.7 g, Cholesterol 26.3 mg, Fat 10.8 g, Fiber 5.1 g, Protein 19.1 g, SaturatedFat 5.7 g, Sodium 388.8 mg, Sugar 1.8 g
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