Penne With Peas, Grape Tomatoes And Ricotta Recipe

Name: Penne With Peas, Grape Tomatoes And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups frozen peas, thawed; 1 lb penne rigate or 1 lb ziti pasta; 1 cup part-skim ricotta cheese; 1/4 cup fresh parsley leaves, loosely packed, chopped; 1/4 cup fresh romano cheese, grated; 2 teaspoons fresh lemon peel, grated (from 1 lemon); salt, to taste; ground black pepper, to taste; 2 teaspoons olive oil; 1 pint grape tomatoes

Servings: persons

1
Heat large covered saucepot of salted water to boiling over high heat.
2
Add pasta to boiling water and cook as label directs.
3
While pasta is cooking, in medium bowl, combine ricotta, parsley, Romano, lemon peel, 1/2 t salt, and 1/4 t pepper; set aside.
4
In 12-inch skillet, heat oil over medium-high heat.
5
Add tomatoes and cook 6-8 minutes or until tomatoes burst and are heated through, shaking pan frequently.
6
Remove skillet from heat.
7
Remove 1/2 cup pasta cooking water; set aside.
8
Drain pasta.
9
To skillet with tomatoes, add pasta with thawed frozen peas and reserved cooking water; stir to combine.
10
Spoon into 6 bowls and dollop with ricotta mixture.

683

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups frozen peas, thawed, 1 lb penne rigate or 1 lb ziti pasta, 1 cup part-skim ricotta cheese, 1/4 cup fresh parsley leaves, loosely packed, chopped, and more.

Yes, Penne With Peas, Grape Tomatoes And Ricotta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne With Peas, Grape Tomatoes And Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions